Meat Gravy with Mushrooms

1 large handful chopped meat
2 cloves of garlic
1/2 medium onion
2 cups sliced mushrooms
2 teaspoons dried basil, chopped
Dry Red wine for cooking (I prefer Gefen Burgandy Royale)
2 3-fingered pinches of flour

In a saute pan, add a small amount of red wine, the meat, garlic, onion and mushroom. Cook for several minutes, until the meat is thoroughly cooked, and onions are soft. By this time you should a good amount of juices from the meat. Add a little more wine and the basil, and cook on high for about 3 minutes, or until it reduces noticeably. Add flour, and stir in completely. Gravy is ready when all ingredients are incorporated and thick. Serve with potatoes.

Green Beans with Onions

3-4 lbs fresh green beans
1/2 large onion, chopped fine
Olive oil for frying onion
About ½ cup water
Salt to taste
Margarine to taste

Snap point ends off green beans. In a preheated large soup pot, add a bit of oil. When heated, add onion and cook until they begin to soften. Add green beans, mix well with the onions and oil. The beans should be barely coated with oil. Add at most 1/2 cup of water, cover. Check once or twice to stir. Green beans are done when they are bright green, and upon tasting they are still firm but not crunchy. Add margarine and salt to taste.

Tu B’shvat Salad

This salad is not only perfect for Tu B’shvat but also inspired by my recent trip to Israel. I was amazed at how delicious the food was (I really don’t remember this from my last trip). Each restaurant used ingredients that are common to Israel in unique and beautiful ways. Even the foods that are so familiar and simple like Israeli salad seemed more interesting this time with spicy tahini dressing (I’m still working on recreating that one!).

4 Persian cucumbers, sliced
8 cherry tomatoes, halved
½ cup roasted red peppers, sliced
¼ cup chopped dates
¼ cup sliced fennel
6 cups arugula lettuce, or other lettuce of choice
½ cup chopped walnuts, toasted
¼ cup chopped pistachios, toasted
¼ cup craisins or dried cherries

Dressing:
1 tablespoon honey
1 tablespoon lemon juice
3 tablespoons red wine vinegar
½ teaspoon oregano
½ teaspoon kosher salt
¼ teaspoon pepper
2/3 cup canola oil

For the dressing, whisk together the honey, lemon juice, red wine vinegar, oregano, salt and pepper. While whisking pour the oil in a stream until emulsified. Set aside until ready to use.

For the salad, toss the cucumbers, tomatoes, red peppers, dates, fennel and arugula well. Add dressing and toss to coat. Top with walnuts, pistachios, and craisins.

Cuban Chicken

4 tablespoons olive oil
6 skinless, boneless chicken breasts
1-1/2 teaspoons cumin
½ teaspoon oregano
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1 teaspoon minced fresh garlic
1 onion, chopped
1 tablespoon tomato pate
1/3 cup red wine
1 (14-1/2-ounce) can diced tomatoes, NOT drained
1 tablespoon brown sugar
¼ cup sliced green olives
1 tablespoon capers, drained

In a large skillet with 2-inch sides, heat oil over medium-high heat. Add chicken and sauté until lightly browned, about 2 minutes per side. Remove from pan and keep warm. Add onion to the pan and sauté until softened, about 3 minutes. Stir in cumin, oregano, cinnamon, nutmeg, cloves, cayenne and garlic. Add tomato paste and wine and simmer for about 2 minutes. Stir in tomatoes and brown sugar. Cover and simmer for about 5 minutes. Stir in olives and capers and return chicken to sauce. Heat briefly and serve.

Country Bread

kosher country bread recipe

photo: belleepoque.co.uk

3 teaspoons active dry yeast
1 cup nondairy creamer, heated to lukewarm (I use a microwave)
2 tablespoons sugar
¼ cup semolina flour
½ cup whole wheat flour
3-1/2 – 4 cups bread flour
1 cup warm water
1 tablespoon kosher salt
2 tablespoons margarine, melted

In a large bowl, combine 1-1/2 teaspoons yeast, creamer, sugar, semolina flour, whole wheat flour and ½ cup bread flour. Whisk until smooth. Cover with plastic wrap and let rise at room temperature 12 to 24 hours.

Add remaining yeast, water, salt, margarine and 1 cup bread flour. Stir until completely combined. Add remaining flour, ½ cup at a time, until dough is formed. Knead until smooth and elastic. Oil bowl and roll dough in oil. Cover bowl and let rise for 2 hours.

Punch dough down and form into round ball. Place on a baking sheet that has been lightly sprinkled with semolina flour. Cover and let rise an additional 45 minutes.

Preheat oven to 475 degrees. Make a slash in top of loaf. Bake for 10 minutes, reduce heat to 400 degrees. Bake for 15 minutes, reduce heat to 325 degrees. Cook for an additional 20 to 30 minutes – until browned.

Beef Curry

kosher beef curry recipe

photo: quickfreerecipes.com

The delicious aroma of this stew will fill your home and make your mouth water.

4 tablespoons canola oil
2 pounds boneless stew meat, cut into 1-inch cubes
2 onions, chopped
6 whole cloves
1 heaping teaspoon fresh minced garlic
2 cinnamon sticks
¼ teaspoon crushed red pepper
1-1/2 cups coconut milk (you can use nondairy creamer or soy milk if you’re stuck)
3 tomatoes, chopped
3 tablespoons chutney
3 tablespoons lemon juice
2 tablespoons minced fresh ginger
1-1/2 tablespoons curry powder

In a large Dutch oven, heat oil over medium-high heat. Add meat and brown on all sides- 6 – 10 minutes. Add onion and sauté for about 5 minutes. Stir in cloves, garlic, cinnamon sticks and crushed red pepper. Cook for 1 minute. Add coconut milk, tomatoes, chutney, lemon juice, ginger and curry. Bring to a boil; reduce heat, cover and simmer for about 2 hours. Serve over rice.

Pecan Cream Cheese Cookies

kosher recipes: pecan cream cheese cookies

photo: food.com

These are a rich, really delicious cookie. The addition of tofutti cream cheese makes all the difference!

1 cup (2 sticks) margarine, room temperature
¼ cup (2 tablespoons) tofutti cream cheese
1 cup brown sugar
¾ cup sugar
2 eggs
1 teaspoon vanilla
1-1/4 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
2-1/2 cups old-fashioned oats
1 cup toasted chopped pecans

In a large bowl, cream the margarine and cream cheese until light and fluffy. Beat in sugars. Add eggs, one at a time, beating well after each addition. Stir in vanilla. On low speed, add flour, baking powder and baking soda until thoroughly incorporated. Stir in oats and nuts. Cover bowl and refrigerate until chilled, at least 3 hours and up to overnight.

Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper or silicone mats. Drop the batter by tablespoonfuls onto prepared cookie sheets. Bake for 9 to 11 minutes, until lightly browned. Let rest for 2 minutes on cookie sheets before removing to wire racks to finish cooling.

The Best Coconut Cake

kosher coconut cake recipe

photo: firstlookthencook.wordpress.com

I thought I found the best already but this one may be even better. It starts with a cake mix but definitely does not have the cake mix taste and the frosting alone is soooo good.

I adapted the recipe from one I found in an old copy of Bon Appetit.

Cake:
1 (18.5-ounce) package butter golden cake mix
3 eggs
½ cup (1 stick) margarine, room temperature
1/3 cup cream of coconut (NOT coconut milk)
1/3 cup water
1 tablespoon vodka

Frosting:
2 (8-ounce) packages tofutti cream cheese
½ cup (1 stick) margarine, room temperature
½ cup cream of coconut
¾ cup powdered sugar
1 teaspoon vanilla
2 cups shredded coconut

To prepare cake, preheat oven to 375 degrees. Grease two 9-inch round cake pans. In large bowl, combine cake mix, eggs, margarine, cream of coconut, water and vodka. Beat on medium speed until smooth. Pour half of batter into each pan. Bake until tester in center comes out just clean, about 35 minutes. Cool in pans for 10 minutes before turning onto wire rack to finish cooling. Frost when completely cool

To prepare frosting, beat tofutti cream cheese, margarine and cream of coconut until smooth. On low speed, add powdered sugar and vanilla and beat until smooth.

To assemble, place 1 cake layer, flat side up, on platter. Spread with ¾ cup frosting. Sprinkle with ¾ cup coconut. Top with second cake layer, flat side down. Cover top and sides with remaining frosting. Press remaining coconut over top and onto sides. Chill until firm, at least 1 hour. Store, loosely covered, in refrigerator.

If you want to make a good coconut cake from scratch, I still recommend this one.

Filo Hamantaschen

The LA Times printed a nice Filo Hamentaschen a few years ago.

Sugar Syrup
1 cup sugar
1/2 cup water
1 tablespoon lemon juice
1 tablespoon honey

Hamantaschen
1 cup (2 sticks) butter or margarine, melted
1/4 cup oil
1 (1-pound) package filo dough
2 cups ground walnuts, almonds or filberts
2 (8-ounce) cans poppy seed filling or other filling

Sugar Syrup
Bring sugar, water and lemon juice to boil over medium-high heat and stir until sugar dissolves. Cook at slow boil 5 minutes. Stir in honey. Keep warm.

Hamantaschen
Combine butter and oil in saucepan.
Place sheets of filo dough on damp towel on counter and keep covered with wax paper while working with individual filo sheets.
Put 1 sheet filo dough on another piece of wax paper and cut lengthwise into 4 equal strips. Brush with butter mixture. Sprinkle with ground nuts. Place 1 teaspoon poppy seed filling 1 inch from 1 narrow edge. Fold 1 corner over filling. Fold filo, flag fashion, making triangle, then fold angle over again and again until whole strip is folded. Repeat with remaining filo and filling.

Place each hamantasch on foil-lined greased baking sheets and brush with melted butter.

Bake at 350 degrees until golden brown and crisp, 15 to 20 minutes. Remove from oven and spoon sugar syrup over each hamantasch. Cool on rack.

Hamantashen Recipes

blog1

It wouldn’t be Purim without hamantashen, the three-corner pastries shaped like the evil Haman’s hat. They are an expression of our wish to completely “consume” our enemies – and fun for the kids to boot. We are always searching for the best hamantashen recipes (Let us know which one you prefer or sent in yet another!) We have listed a variety here – some of our favorites and some contest entries – for you to try. Rolling out the dough is a bit of an effort so it’s wise to try to make them in advance – but be sure to save some for Purim!!
These cookies are traditionally filled with prune, poppy or fruit fillings (see recipes below) but can be filled with any preserve or filling of your liking. Be creative; try peanut butter and marshmallow fluff for your kids, or homemade applesauce with cinnamon for the apple pie lover)

unbaked-hamantaschen

3 cups flour
½ cup finely ground almonds
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup sugar
Zest of 1 lemon
½ pound unsalted margarine or butter
1 egg
2 tablespoons cold water
1 tablespoon lemon juice

Hamantashen Fillings: (recipes follow)
1 egg white, lightly beaten

Preheat the oven to 350 degrees.

In a large bowl of an electric mixer, combine the flour, almonds, baking powder, salt, sugar, and lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.

In a small bow, beat the egg, water and lemon juice until well blended. Add to the flour mixture and beat until completely blended and the mixture begin to form a dough. Do not over mix.

Transfer to a floured board and knead the dough into a ball. Divide the ball into 6 equal portions for easier handling. Flatten each portion with the palms of your hands and roll it out to ¼ inch thick. With a scalloped cookie cutter or the top of a water glass, cut into 3 ½ inch rounds. Place 1 heaping teaspoon of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.

Place the hamantashen on a lightly greased foil-lined baking sheet and brush with egg white. Bake fro 20 minutes or until lightly browned. Cool and eat.

Hamantashen Fillings
Apricot-Coconut
2 cups apricot preserves
½ cup shredded coconut
½ cup chopped nuts like walnuts, toasted
Grated zest of 1 lemon

Combine all the ingredients in a bowl and mix well. Cover with plastic wrap and refrigerate.

Prune Filling
1 ¼ cups pitted prunes
½ cup raisins
Sweet wine or water
½ cup sugar
Juice and zest of 1 lemon
Zest of 1 orange
½ cup walnuts, toasted

In a large bowl, soak the prunes and raisins in enough wine to cover for 3 hours or overnight. Drain well. Chop or mince the prunes and raisins. Add the sugar, lemon juice and zests, and walnuts and mix well. Cover with plastic wrap and refrigerate.

Poppy Seed Filling
4 ounces poppy seed
½ cup pareve milk
1 tablespoon unsalted margarine or butter
¼ cup seedless raisins
¼ cup walnuts, toasted
1 tablespoon honey
½ teaspoon vanilla extract

In a medium saucepan, combine the poppy seeds, pareve milk, margarine, raisins, walnuts, and honey. Bring to a boil and stir over medium heat until the pareve milk is absorbed and the mixture thickens. Cool. Stir in the vanilla.

Chocolate Filling
½ cup cocoa
½ cup sugar
¼ cup pareve milk, pareve cream or coffee
1 cup nuts, toasted

Combine all the ingredients in a bowl and blend thoroughly.

The next recipe was submitted by Sarah Faygie Berkowitz. I think I’m going to try it this year.

Easy Hamentashen w/ Gourmet Fillings
Ingredients:
1 Duncan Hines Cake Mix (lemon, chocolate, butter golden, yellow strawberry,etc…)
1 cup white whole wheat flour (or regular)
2 eggs
2 tablespoons water
(Note the absence of oil, margarine or butter!)

Gourmet Filling Options:
Apple Pie: chopped apples and walnuts, cinnamon and sugar

Cappucino: Nestle’s Iced Jave syrup and a few chocolate chunks or chips Strawberry Daiquiri: Strawberry Preserves (or cut up fresh strawberries) and a shot of Strawberry Daiquiri Syrup Peanut butter and Jelly: A 1/2 spoonful of each side by side Lemon Zest: a small spoonful of lemon pie filling and grated lemon zest Cranberry Pecan: A scoop of whole cranberry sauce (chopped fresh or frozen cranberries optional) and chopped pecans

Cooking Instructions:

Mix all ingredients well with an electric mixer. Roll out dough to desired thickness. Cut out circles using a yartzheit glass or other round shape.

Place spoonfuls of filling, pinch corners together, place on parchment paper or greased cookie sheet and bake 12 – 15 minutes, depending on desired firmness and oven accuracy.

Other Tips/Notes:

TIPS:

This dough really needs to be mixed in a kitchen aid. I tried by hand and only got crumbs and thought it was yet another defective recipe. The mixer made a perfect dough of my crumbs in about 4 seconds. The trick is to try to roll it out evenly on a floured surface (thick or thin – however you like it). One of the beauties of this dough is that you don’t have to pinch it to death to keep the filling contained. It doesn’t open up and ooze out like some other recipes I’ve tried.

Note:

I’ve waited my whole life for this recipe. I’ve made dozens over the years and none of them were what I wanted. I got the fillings down pat (anything but prune) but the great dough eluded me. Back in Atlanta, I suddenly remembered tasting a hamentash a neighbor had made years ago. I called her, and here it is in all its simple glory (if you’ve seen it before and everyone and her sister knows this one, don’t burst my bubble. Just be happy for me.)
This one is from Shoshana Ohriner
Recipe : Cranberry White Chocolate Hamentashen

Ingredients:
1/2 cup margarine, cut into 8 pieces
1/2 cup shortening, cut into 8 pieces
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup chopped nuts
1 teaspoon orange zest
2 beaten eggs
2-4 tablespoons orange juice
1 egg + 1 tablespoon water, lightly beaten

Cranberry White Chocolate Filling
1 12 oz bag cranberries, fresh or frozen
1/2 cup orange juice
6 tablespoons sugar
4 oz white chocolate chips

Cooking Instructions:

Pulse the dry ingredients in the food processor until well combined. Add the margarine and shortening and pulse until mixture resembles a coarse meal.

Add beaten eggs and pulse until combined.

Remove the from the food processor and pour into a large bowl. Sprinkle with two tablespoons of orange juice and mix until it comes together into a ball.

If the dough seems dry add the remaining orange juice.

Divide the dough into two disks, wrap each disk in plastic wrap and refrigerate for one hour.
While the dough is chilling make the filling. Place the cranberries, orange juice and sugar in a medium saucepan. Bring to a boil and then reduce the heat and simmer, stirring frequently, until all the cranberries have popped.

Remove from heat and add chocolate chips. Stir until they are melted. Let filling cool to room temperature.
Roll out dough and using a round cutter, cut into circles. Fill each circle with a small amount of filling. (For 2 inch circles use about a teaspoon of filling). Brush each circle with the egg wash and fold two sides together, pinching tight to make a corner. Fold up the remaining side to make a triangle with the filling showing in the middle and pinch the other two corners well. It is important that they are well pinched, so that they do not come open in the oven.
Bake at 350 until they are slightly firm to the touch, about 11 minutes.

And here is Rochel Lieberman’s submission:

Recipe : American Embassy Hamentashen
Ingredients:
Dough:
3/4 cup sugar
1/2 cup shortening
2 cups flour, sifted
1 egg, beaten
2 teaspoons baking powder
2 tablespoons Orange Juice
1/4 teaspoon salt

Filling:
(either prepared or home-made)

Cooking Instructions:

Sift together sugar, flour, baking powder, and salt. Work the shortening in by hand (you can also do this in a food processor). Add the egg and orange juice, mixing until a dough is formed. Chill overnight, if possible, or at least 2 hours. Prepare Filling.

Roll out dough ~ 1/8th inch thick on a lightly floured surface. Cut into 3″ circles, and place 1 heaping teaspoonful of the filling on each. Pinch 3 edges together, leaving a small opening in the center. Place on a greased and floured cookie sheet, cover with a towel and let rest for 1/2 hour. Preheat oven to 400 degrees and bake for 20 minutes, until delicately browned on top. Transfer to cooling rack until completely cool. Can be frozen, but don’t expect to find too many left for Purim!
Other Tips/Notes:

When we lived in Mexico in the 1980′s we became close friends with a giyores tzedek who was on diplomatic post in the American Embassy, She often brought us “treats” from the commissary, including her own baked goods that used “American” (i.e. unavailable to us) ingredients. This is her recipe, which we have enjoyed making for years afterwards, now that we are back in the US and have access to kosher ingredients. Enjoy!

Teriyaki Steak

Kosher Recipe Teriyaki Steak
Serves 6
This is pretty easy but it’s also pretty good. And you can throw it together really quickly; you just need to remember to do the marinade ahead of time.

1 (3-pound) flank steak

Marinade:
½ cup soy sauce
½ cup honey
¼ cup vinegar
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger
4 scallions, chopped
1-1/4 cups canola oil

To prepare marinade, stir together soy sauce, honey, vinegar, garlic, ginger and scallions. Whisk in oil. Pour into plastic container with lid or even freezer-strength Ziploc bag. Pierce meat on both sides with a fork and add to marinade. Coat completely. Cover and refrigerate for 4 hours. Heat broiler and cook, basting occasionally, about 8 minutes per side. Cool slightly and slice into 1-inch strips. Invite me for dinner!

Creamy Pareve Tomato Soup

photo by hubpages.com

2 tablespoons canola oil
2-1/2 cups chopped onion
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon rosemary
1 teaspoon basil
½ teaspoon black pepper
3 (28-ounce cans) canned chopped tomatoes
3 tablespoons red wine
1 tablespoon honey
8 ounces tofutti cream cheese

In a soup pot, heat the oil over medium-high heat. Add onions and garlic and cook until soft, about 5 minutes. Add salt, rosemary, basil, and pepper and cook 2 more minutes. Add tomatoes, wine, and honey. Cover and turn down heat to low. Simmer for 35 minutes.

Separate the cream cheese into small amounts (about 2 tablespoons each) and add to the hot soup. Continue cooking, stirring until dissolved and smooth.

Slow Cooker Barbeque Chicken

1 cup canned tomato sauce
½ cup ketchup
3 tablespoons brown sugar
2-½ tablespoons apple cider vinegar
2 teaspoons garlic powder
¼ teaspoon crushed red pepper
1-½ pounds boneless and skinless chicken breasts, sliced in strips

Place tomato sauce, ketchup, brown sugar, vinegar, garlic powder, and crushed red pepper in a crock-pot. Stir until mixed. Add chicken and coat well with the sauce. Cover and cook for 3 to 3 ½ hours on high or 7 hours on low, or until fully cooked.

Shabbos Day Broccoli Salad

2 bunches (2 pounds) broccoli, florets only
2 lemons, juiced
½ cup mayonnaise
½ cup tofutti sour cream
1 teaspoon kosher salt
½ teaspoon crushed tarragon
4 scallions, sliced
¼ teaspoon black pepper

Steam or microwave the broccoli until cooked but still bright green, about 3 minutes in the microwave and 6 minutes in a steamer.

Combine lemon juice, mayonnaise, tofutti sour cream, salt, tarragon, scallions, and pepper in a serving bowl. Toss the warm broccoli with dressing. Refrigerate until ready to serve.

Citrusy Pasta Salad

Orange Oil
½ cup olive oil
1 orange, zested

Salad
8 cups chicken or vegetable stock
1 pound orzo or shell pasta
1 orange
1 pink grapefruit
1 small red onion, sliced thin
½ cup chopped fresh mint
¼ cup chopped fresh basil
1 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper

For the orange oil, combine the olive oil and the orange zest in a small bowl. Set aside.

For the salad: In a large saucepan, bring chicken stock to a boil over high heat. Add pasta and cook until tender but firm, about 11 minutes. Drain pasta and cool for 10 minutes.

In a large bowl, segment orange and grapefruit over the bowl, reserving juice and pieces. Add onion, mint, basil, Dijon mustard, salt pepper and pasta.

Mexican Chili

Kosher Recipe Mexican Chili

photo: relish.com

Although we could eat chili all year-round, it is so perfect on a winter’s night. The heartiness and the spices warm the body and the mood. This can simmer for a few hours on the stove and there’s nothing like walking in from the cold to its flavorful aroma…

3 tablespoons olive oil
1 onion, chopped
2 pounds ground beef
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 (12-ounce) package chorizo (kosher sausage), chopped
2 teaspoons minced fresh garlic
2 tablespoons cumin
2 teaspoons oregano
1 teaspoon red pepper flakes
½ teaspoon cayenne pepper
1 cup red wine
2 cups beef broth
1 bay leaf
1 (29-ounce) can diced tomatoes
2 (15-ounce) black beans, drained
Garnish: ¼ cup cilantro, chopped
1 avocado, diced

In a large Dutch oven, heat oil over medium-high heat. Add onion, ground beef, peppers, chorizo and garlic. Begin to cook, breaking up meat as you go. Add cumin, oregano, red pepper flakes and cayenne. Cook until meat is browned, 7 to 10 minutes. Add wine, beef broth, bay leaf, tomatoes and black beans. Bring to a boil; reduce heat, cover and simmer for at least ½ hour and up to 3 hours. Serve over rice, in taco shells or in tortillas. Garnish with cilantro and avocado, if desired.

Pecan-Breaded Lamb Chops

Kosher Pecan Lamb Chop

6 lamb chops, about ¾-inch thick each
1 egg
1 tablespoon Dijon mustard
½ cup chopped toasted pecans
½ cup panko
1 teaspoon minced fresh garlic
2 tablespoon canola oil
2 tablespoons brandy

In a small bowl, beat egg with mustard. On a flat plate, stir together pecans, panko and garlic. Dip lamb in mustard mixture, then coat with pecan mixture.

Heat oil in a large skillet over medium-high heat. Add lamb chops and cook until golden brown, about 10 minutes per side. Remove from heat and immediately sprinkle brandy around lamb.

Brisket with Chili Sauce

Kosher Brisket with Chilli Sauce

photo: townnews.com

2 tablespoons canola oil
1 (3-4 pound) brisket, second-cut
1 onion, sliced
2 cups beef broth
1 (12-ounce) can beer
12 small red potatoes, cut in quarters
3 medium sweet potatoes, cubed
2 cups baby carrots
1 cup chili sauce

Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Add beef and brown, about 6 to 8 minutes per side.

Transfer meat to a roasting pan. Top with onions, then broth and beer. Cover tightly and bake for 2-1/2 hours. Place red potatoes, sweet potatoes and carrots around beef. Bake, covered, an additional hour.

Let stand 10 minutes before slicing.

Marinated Olives

kosher marinated olive

Marinated olives are very popular these days and many people are making their own. Here is an easy recipe if you are feeling so inclined.

1 pound Kalamata (or other black) olives
¼ cup olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
½ teaspoon crushed red pepper
2 cloves garlic, crushed

Rinse olives with cold water; drain. Place olives in a 1-quart jar with tight-fitting lid. In a small bowl, mix together, oil, parsley, cilantro, lemon juice, red pepper and garlic. Pour over olives. Cover tightly and refrigerate at 48 hours. Serve at room tempartaure.

Chocolate Babka Bread Pudding

Kosher Recipe Chocolate Babka Bread Pudding

photo: leitesculinari.com

As soon as someone suggested this idea to me, I knew it was an inspired choice especially if, like me, you love babka and you love bread pudding. It’s brilliant.

1 loaf chocolate babka, torn into 1-inch pieces (about 8 cups)
2-1/2 cups vanilla soy milk or nondairy creamer
2 cups pareve whipping cream, defrosted
8 eggs
½ cup sugar
½ cup brown sugar
2 teaspoons cinnamon
1 tablespoon vanilla
2 tablespoons margarine, cut into small pieces.

In a medium bowl, combine babka with soy milk. Let sit for ½ hour, until most of liquid is absorbed.

In a separate bowl, whisk together pareve whip, eggs, sugars, cinnamon and vanilla.

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan. Pour egg mixture over babka and mix well. Pour into prepared pan. Dot with margarine. Bake for 1 hour to 1 hour 15 minutes, until set. Best served warm with pareve whipped cream or pareve vanilla ice cream.

Chocolate Streusel Bars

Kosher Recipe Chocolate Streusel Bar

Yield: 24 bars

Especially during the week, I love to have a delicious dessert that uses a mix. Try these; you won’t be sorry.

1 family size brownie mix
2-1/2 cups quick-cooking oats
1 cup (2 sticks) margarine, melted
2 (8-ounce) packages tofutti cream cheese
½ cup sugar
2 eggs
2 teaspoons vanilla

Preheat oven to 350 degrees. Grease the bottom only of a 9 x 13-inch pan.

In a large bowl, stir together the brownie mix, oats and melted margarine until just blended. Press half mixture into bottom of prepared pan.

In a separate bowl, beat the tofutti cream cheese and sugar until light and fluffy. Beat in eggs and vanilla. Spread over crust. Top with reserved crumb mixture and pat down gently. Bake for 30 to 35 minutes. Transfer to wire rack to cool. Cut into bars.

Peanut Noodles

Kosher Recipe peanut noodles

photo: kimberlyriggins.com


These are creamy (not greasy) with a hint of spiciness. They taste like the peanut noodles you get in a restaurant and they are so easy to make at home.

½ pound spaghetti
1-½ teaspoon kosher salt
1 tablespoon sesame oil plus a little more
1-½ tablespoons grated fresh ginger
3 garlic cloves, minced
Heaping ¼ cup creamy peanut butter
3 tablespoons honey
3 tablespoons soy sauce
¼ – ¾ teaspoons red-pepper flakes
1 cup sliced shitake mushrooms
1 red pepper, halved and sliced thin
1 zucchini, halved and sliced thin
2 scallions, chopped
Optional: cooked chicken

Bring a large pot of water to boil. Add the pasta and salt and cook until al dente, 9 – 10 minutes. Reserve ¼ cup of the pasta cooking water and then drain the pasta in a colander. Drizzle with a small amount of sesame oil to prevent them from sticking. Set aside.

Heat the sesame oil in a large skillet. Add the ginger and garlic to the pan and cook until fragrant, about 1 minutes. Sir in the peanut butter, honey, soy sauce, red-pepper flakes and reserved pasta cooking water and cook until creamy, about 2 minutes. Add the mushrooms, bell pepper and zucchini. Cook, stirring often, until the vegetables are tender, 3 minutes. Stir in the drained noodles and toss to coat. Sprinkle with scallions and serve. (For fuller meal, toss in cooked chicken). This can be served warm or at room temperature. If the noodles are too sticky, toss with 2 tablespoons canola oil or some hot water.

Sweet Potato Fries with Zesty Dipping Sauce

Kosher Recipe: Sweet Potato Fries

photo by theopenpantry.com

2 pounds sweet potatoes, about 3 large
4 egg whites
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon kosher salt
½ cup mayonnaise
4 tablespoons ketchup
2 teaspoons lemon juice
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
¼ teaspoon crushed red pepper or cayenne

Position racks in the bottom and top thirds of the oven and preheat oven to 425 degrees. Spray 2 baking sheets with cooking spray.

Peel and cut potatoes into ¼-inch wide strips, about 2-inches in length. In a large bowl, whisk egg whites with paprika, cumin and salt. Add the potatoes and coat them with the egg mixture. Spread potatoes on the baking sheets in a single layer.

Roast about 10 minutes or until browned. Shake the potatoes and flip them. Continue to roast for 9 more minutes.

For the sauce, stir mayonnaise, ketchup, lemon juice, soy sauce, Worcestershire sauce, and crushed red pepper in a small bowl.

Serve the fries with the sauce.

Beer Roasted Chicken

Kosher Beer Roasted Chicken Recipe

photo by cookinglight.com

Beer Roasted Chicken

My friend Devora gave me this recipe last week. It’s a super easy and very flavorful weekday or Friday night recipe. Its much easier than the beer can grilled chicken version that is in many cookbooks.

1 chicken, whole or in pieces
2 heads garlic, peeled
1 teaspoon onion powder
1- 2 tablespoons Kosher salt
¼ teaspoon black pepper
1 (12-ounce) bottle or can of regular beer (any type is fine but I used Heineken)

Preheat oven to 350 degrees. Place chicken in a large roasting pan. Stuff garlic under skin and around chicken. Sprinkle chicken with onion powder, salt, and pepper. Pour beer over chicken. Bake chicken uncovered for about 2 hours.

Jamie Oliver’s Best Pasta Salad

Kosher Recipe: Pasta Salad

photo by stacysnacksonline.com

This is a good room temperature pasta salad (it’s good warm too). My kids took the leftovers to school. The technique with cooking the garlic in the pasta water, gives the garlic a softer yet very flavorful addition to the salad.

11 ounces small shell pasta
3 garlic cloves
9 ounces yellow cherry tomatoes
9 ounces cherry tomatoes
1/2 cup black olives, pitted
2 tablespoons fresh chives
1/4 cup fresh basil
1 medium cucumbers
4 tablespoons white wine vinegar
7 tablespoons virgin olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper

Bring a large pan of salted water to the boil.
Add the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
Put the garlic to one side for the dressing.
Put the pasta in a bowl.
Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
Mash the garlic cloves. Add the vinegar, oil, salt and pepper.
Drizzle dressing over the pasta.