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.

Chicken Shish Kebabs

Don’t get scared off by the long spice list. The taste is authentic Mediterranean and delicious to us non-mediteranneans.

Spice Rub
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2/3 teaspoon paprika
1/2 teaspoon turmeric
2 tablespoons olive oil

Skewers
2 pounds skinless boneless chicken breasts, cut into 1-1/2-inch cubes
2 tablespoons olive oil
8 ounces fresh white mushrooms, quartered
1 pint cherry tomatoes
1 red onion, cut into wedges
1 bell pepper, cut into 1-inch pieces
8 (12-inch) skewers, soaked in water for 1/2 hour

For spice rub:
Mix cumin, coriander, garlic powder, onion powder, salt, ground black pepper, paprika and turmeric in a small bowl. Add olive oil to spices. Mix to combine.

For skewers:
Place spice rub mixture and chicken cubes into a gallon size resealable plastic bag. Seal and refrigerate 8 hours or overnight.

Preheat oven to 375 degrees F. Thread chicken and vegetables onto 12-inch skewers, starting and ending with chicken.

Bake until chicken is cooked through, and vegetables look grilled, about 20-25 minutes.

8 servings

Tip:
Double the spice rub and store for a quick and easy supper in a pinch. To take this up a notch, use a sprig of rosemary as the actual skewer. Look for one that is long and thick. Leave herbs at the head of the skewers intact and pull off most of the remaining leaves. Then assemble and bake as instructed.

Chocolate Soufflé

kosher chocolate souffle

I have been obsessed with making chocolate soufflé lately and this recipe is a combination of a few and is my new favorite.

6 tablespoons superfine sugar, plus more for dish
5 ounces bittersweet or semi-sweet chocolate
1 cup non-dairy creamer
3 large egg yolks
3 tablespoons all-purpose flour
5 large egg whites
Pinch cream of tartar
Garnish: Confectioners’ sugar, for dusting

Preheat oven to 400 degrees. Grease dish well, and coat with superfine sugar. Chop chocolate and melt in the microwave by warming in 30 section intervals, mixing well after each. Stir until smooth; keep warm.

In a medium saucepan, heat non-dairy creamer.

In a large bowl, beat yolks and 4 tablespoons sugar until pale and fluffy, using an electric mixer. Beat in flour until well combined. With mixer running, slowly add half of the non-dairy creamer.

Add mixture to saucepan with remaining non-dairy creamer. Bring to a boil over medium-high heat, stirring constantly. Simmer for 2 to 3 minutes more; whisk in melted chocolate. Transfer to a large bowl, and cover with plastic wrap, pressing it onto the surface. Keep warm until ready to use.

In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar. Beat until stiff and glossy.

Spoon 1/4 of the whites into chocolate base, and whisk thoroughly until smooth. Quickly fold remaining whites into mixture until combined. (Don’t worry if some streaks remain.) Transfer to prepared dish. Place foil under the prepared dishes to collect and spill over. Bake for 15 minutes at 400 degrees. Reduce heat to 375 degrees and bake 15 minutes more. Dust with confectioners’ sugar, if desired, and serve immediately.

Apple Buns

Kosher recipe: Apple Buns

We had a hard time deciding which section to place this recipe in. It sounds like the taste off the old cinnamon buns, and should be place next to cakes, but my friend insists on serving it as a side. Besides, who has enough discipline to wait until dessert to taste these.

Dough
2 cups all-purpose flour (add more if necessary)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) margarine
1/2 cup water

Apple Filling
4 apples, shredded
1/4 cup sugar
1/4 teaspoon vanilla extract

Syrup
1 cup water
1/2 cup sugar
1/2 cup packed brown sugar
4 tablespoons (1/2 stick) margarine
1 teaspoon ground cinnamon

For dough
Combine all-purpose flour, baking powder, salt, margarine and water in a large bowl.

Mix well. Add additional flour gradually if dough is too moist and hard to work with.

To make filling, combine shredded apples, sugar and vanilla extract in a small bowl. Set aside.

To assemble and bake:
Roll dough into 11×17-inch rectangle. Spread the apple mixture evenly over the dough. Roll the dough, from the long end, jelly roll style. Slice the roll into 1-inch slides. Place the apple buns close together into two (9-inch round) glass baking dishes.

Prepare the syrup. Combine water, sugar, brown sugar, margarine and cinnamon in a small pot. Stir over low heat until all ingredients are melted. Pour syrup over apple buns.

Preheat oven to 350 degree F. Bake 1 hour. Serve warm.

Make 12 buns.

Strawberry Rhubarb Muffins

kosher rhubarb muffins

photo: by classycateringcreations.com

Makes 12 muffins

1 cup diced rhubarb, (1/2-inch pieces), frozen or fresh
1 cup sliced strawberries
½ cup light brown sugar
2-¼ cups flour
1 tablespoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
½ cup (1 stick) margarine
1 egg
½ cup maple syrup
2/3 cup vanilla soymilk
1 tablespoon lemon zest
½ cup chopped pecans

In a medium sized bowl, mix rhubarb and strawberries with brown sugar. Let sit 45 minutes.

Preheat oven to 350 degrees. Line 12 muffin cups with paper lines.

Mix together flour, baking powder, salt, cinnamon, and nutmeg and set aside.

In a mixer, beat margarine and egg until smooth. Add in maple syrup and blend. Add flour mixture alternately with soymilk to make a smooth batter. Fold in the strawberry rhubarb mixture, lemon zest and pecans.

Spoon batter into prepared muffin cups, filling each 2/3 of the way full. Bake until lightly browned about 25 to 30 minutes. Serve warm or at room temperature.

Chocolate Chip and Sandwich Cookie Brownie Bars

That’s a mouthful and so are these bars!! They are so rich and yummy…

1 cup (2 sticks) margarine, room temperature
3/4 cup sugar
¾ cup brown sugar
2 eggs
1 tablespoon vanilla
2-1/2 cups flour
1 teaspoon baking soda
2 cups semisweet chocolate chips
½ package (15 to 18) chocolate sandwich cookies
1 Duncan Hines chewy fudge brownie mix

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan.

Cream together the margarine and sugars until fluffy. Beat in eggs and vanilla. On low speed, add flour and baking soda and mix until completely incorporated. Stir in chocolate chips.

Press batter into bottom of prepared pan.
Cover batter with sandwich cookies. Press lightly.
Prepare brownies according to package directions and spread over cookies. Bake for about 45 minutes (should be slightly undercooked). Cool and cut into (small) bars.

Sun-Dried Tomato Pesto

photo: imafoodblog.com


I think sun-dried tomatoes make a good addition to just about everything and this pesto is no exception.

1 cup olive oil
½ cup toasted walnuts
2 teaspoons balsamic vinegar
2 teaspoons sugar
½ teaspoon pepper
20 pitted black olives
10 sun-dried tomatoes in olive oil, chopped
2 teaspoons minced fresh garlic
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper

Place all ingredients in the bowl of a food processor and process until finely chopped. Store, covered, in the refrigerator. Best served at room temperature.

Chicken and Corn One-Dish Dinner

This is a popular weeknight dinner around here.

¼ cup margarine
¼ cup flour
3-1/2 cups nondairy creamer
2 (15-ounce) cans corn, drained
2 tablespoon sugar
4 eggs
8 boneless, skinless chicken breasts
½ cup (1 stick) margarine, melted
2 cups stuffing mix

Preheat oven to 350 degrees. Lightly grease 2 9 x 13-inch pans. In a medium saucepan, melt margarine over medium heat. Whisk in flour. Gradually add creamer, stirring constantly. Cook until thickened, about 2 minutes. Stir in corn and sugar and remove from heat. Cool slightly. Beat eggs and add to mixture, stirring well. Pour half of mixture into each of the prepared pans. Dip each chicken breast in the melted margarine and then coat with stuffing mix. Place chicken on top of corn mixture in pans. Sprinkle any remaining stuffing mix over the top. Bake, uncovered, for about 1 hour.

Gingerbread Muffins

2 cups flour
¼ cup sugar
2-1/2 teaspoons baking powder
2 teaspoons ginger
1 teaspoon cinnamon
¼ teaspoon cloves
1 egg
¾ cup nondairy creamer
¼ cup canola oil
¼ cup molasses
¼ cup chopped crystallized ginger (optional)

Preheat oven to 375 degrees. Grease 12 standard muffin cups or line with paper liners. In a large bowl, stir together the flour, sugar, baking powder, ginger, cinnamon and cloves. In a separate bowl, whisk together the egg, creamer, oil and molasses. Stir into dry ingredients until just moistened. Gently fold in crystallized ginger, if using.

Fill muffin cups ½ to 2/3 full. Bake for 15 to 20 minutes. Cool in pan for 5 minutes before removing to wire rack to finish cooling.

White Russian

photo: http://foodbeast.com

Here at GKC, we think that there is nothing like a good drink to warm you up on a cold winter’s night. We’ve created a pareve version of the ever-popular White Russian.

This recipe is for two – because no one likes to drink alone.
4 ounces coffee liqueur
2 ounces vodka
2 ounces nondairy creamer
2 glasses filled with ice

Whisk together coffee liqueur and vodka. Stir in creamer. Pour over ice. Sit by the fire and sip slowly.

Shitake, Beef, and Barley Soup


This recipe is from the new Bais Yaakov Cookbook. The photos are gorgeous and the recipes are easy to follow. Stay tuned for our full review and giveaway, coming soon! Have any questions for the author? Submit them and we will include the answers in the full post.

1-pound boneless flanken
Salt
Black pepper
3 teaspoons olive oil, divided
8 ounces fresh shitake mushrooms, stems removed and sliced
1-½ cups chopped leeks (white and pale green parts only)
1 ½ cups peeled, chopped parsnips
1 cup chopped celery
4 garlic cloves, minced
7 cups hot water
1 (14 ½) ounce can diced tomatoes in juice
½ cup pearl barley, uncooked
1 teaspoon salt
¼ teaspoon black pepper
6 ounces green beans, trimmed, cut into ½ – inch pieces

Season beef with salt and pepper. Heat 1 teaspoon olive oil in a medium non-stick skillet over medium-high heat. Add beef, cook 4 minutes per side. Transfer into a slow cooker.

Add remaining 2 teaspoons olive oil to the same skillet. Add mushrooms, leeks, parsnips, celery, and garlic, sauté 5 minutes. Transfer mixture to the slow cooker. Stir in hot water, tomatoes with juice, barley, salt and pepper. Cover, cook on high until meat falls off bone and barley is tender, about 4 ½ hours.

Remove meat from the slow cooker and cool slightly. Discard bones and fat. Shred meat, return to slow cooker. Add green beans. Cover and cook until beans are tender, about 20 minutes. Season with salt and pepper to taste.

Have any questions for the author? Submit them