Mini Sweet Potato Latkes with Spiced Apple Cream

photo from Dash cookbook

The traditional potato latke has been kicked up a few notches with the addition of sweet potatoes, honey and spices. Topped with the sweet, spiced apple cream – it’s almost a dessert!

Recipe from Dash cookbook by Torah Academy for Girls

yields 48 latkes

2-1/4 pounds (3 large) red-skinned sweet potatoes, peeled
3 large eggs
6 tablespoons all-purpose flour
1/4 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
Vegetable oil, for frying
Spiced Apple Cream (recipe below)

Prep: Finely grate potatoes in a food processor. Press to remove all liquid and place in a large bowl. Add remaining ingredients, except oil, and mix well.

Fry: Coat bottom of a large skillet with oil and heat over medium heat. Drop batter, by tablespoonful, into the skillet. Press with a spatula to 1½-inch rounds. Fry until golden and cooked through, about 5 minutes per side. Transfer to paper towel-lined plates. Continue until batter is finished, draining off liquid that accumulates in batter and adding oil to the skillet as needed. Serve hot with Spiced Apple Cream.

Spiced Apple Cream
1 medium apple (½ cup), peeled and finely diced
2 cups sour cream, at room temperature
1/4 cup brown sugar
3/4 teaspoon apple pie spice
1/8 teaspoon cayenne pepper
Pinch of sea salt
In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until ready to serve.

French Macaroons with Three Fillings

photo: Dash cookbook

Recipe from Dash Cookbook by Torah Academy for Girls

Stylish and pretty, these one-bite wonders have taken the dessert world by storm.
Mix and match your favorites!

Yields 3 dozen cookies

2 cups confectioner’s sugar
1 cup (lightly packed) almond flour*
½ cup egg whites (from about 3 large eggs)
2 tablespoons plus ½ teaspoon sugar
Your choice of fillings (see below)
chocolate cinnamon ganache, banana crème and strawberry crème

Prep: Line 2 large baking sheets with parchment paper. Position oven racks on top and bottom shelves of the oven; preheat to 375˚.

Beat: Sift confectioner’s sugar and almond flour into a large bowl. Place egg whites, sugar and pinch of salt into another large bowl. Using an electric mixer, beat on high speed until stiff peaks form. Gently fold egg white mixture into almond mixture until incorporated. Spoon mixture into a pastry bag and pipe 1¼-inch rounds onto the prepared baking sheets, spacing 1 inch apart (this can also be done with a teaspoon). Let rest on sheets at room temperature for 20 minutes.

Bake: Bake cookies for 5 minutes. Reduce oven temperature to 325˚. Continue to bake cookies until puffed and golden on top, about 10 minutes, rotating sheets in oven after 5 minutes. Transfer to cooling racks. Carefully peel cookies from parchment paper when cool.

Fill: Line a rimmed baking sheet with parchment paper. Spoon 1 scant teaspoon of filling onto the flat side of macaroon. Top with second macaroon, flat side down, pressing slightly to adhere and to gently press filling almost to edge of macaroon. Place on the prepared sheet. Repeat with remaining filling and macaroons. Cover and refrigerate overnight.

Fillings

Chocolate Cinnamon Ganache Filling
3/4 cup heavy whipping cream or frozen, non-dairy dessert whip topping, defrosted
1⁄3 cup light brown sugar
6 ounces bittersweet chocolate, chopped
¼ cup (½ stick) unsalted butter or margarine, softened
½ teaspoon cinnamon

Combine whipping cream or whip topping and brown sugar in a small heavy saucepan. Bring mixture to a boil over medium-high heat, whisking occasionally, until brown sugar is dissolved. remove the pan from the heat, add chocolate and whisk until mixture is melted and smooth. add butter or margarine and cinnamon, whisking until filling is well blended; cool slightly.

Banana Crème Filling
3/4 cup heavy whipping cream or frozen, non-dairy dessert whip topping, defrosted
1 package vanilla pudding mix
¼ cup water
1 (4-ounce) jar banana baby food

Combine whipping cream or whip topping, pudding mix and water in a large bowl. Using an electric mixer, beat on medium speed until soft peaks form. slowly add baby food, beating until well combined.

Strawberry Crème Filling
1⁄3 cup seedless strawberry jelly
3/4 cup heavy whipping cream or frozen, non-dairy dessert whip topping, defrosted
1 package vanilla pudding mix
¼ cup water

In a small saucepan, melt jelly over low heat until jelly liquifies. let cool slightly. Combine whipping cream or whip topping, pudding mix and water in a large bowl. Using an electric mixer, beat on medium speed until soft peaks form. Slowly add melted jelly; gently mix to combine.

Quick Minute Steaks with Spiced Paprika Drizzle

photo: foodnetwork.co.uk

Serves 6

We get a lot of personal and email requests for quick week night meals. This is an easy meat recipe that is a crowd pleaser. The spiced drizzle can be made days in advance and used on chicken, potatoes, or on any vegetable that needs an extra zing.

For the drizzle:
8 tablespoons unsalted margarine (1 stick), at room temperature
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper

For the steaks:
6 (6 ounces each) minute steaks, or skirt steaks
1 tablespoon olive oil
kosher salt and pepper to taste

For the drizzle: Using a rubber spatula or wooden spoon, mix margarine in a bowl until it is softened and very spreadable. Add all other ingredients, and mix until thoroughly combined. Place spiced margarine in the middle of a piece of plastic wrap, shape it into a log, wrap it up, and twist the ends of the plastic to close. Place in the refrigerator until firm, at least 30 minutes and up to one week.

For the steaks: Pat steaks dry with paper towels, coat with olive oil, and set aside to come to room temperature, at least 5 minutes. Heat a large skillet or large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place steaks in pan and cook, undisturbed so they can get well-browned, about 5 minutes per side for medium-rare. Remove steaks to rest, do not cut them or the juices will run out and the steaks will get dry. Slice the spiced margarine into disks, about ¼ inch thick. Place the disks on top of each piece of steak and allow it to melt on top of the meat. Serve.

Homemade Fig Newtons

photo: family.go.com

Dough:
½ cup margarine
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
½ teaspoon baking soda

Filling:
1 (12-ounce) packages dried figs
½ cup sugar
¾ cup water
2 tablespoons lemon juice

To prepare filling, place all ingredients in a medium saucepan and combine. Cook, stirring constantly, for about 10 minutes – until thick. Remove from heat. Cover and chill.

For dough, beat together margarine, sugar, eggs and vanilla. Stir in flour and baking soda and combine well. Wrap in plastic wrap and chill 4 hours or overnight. When ready to bake, preheat oven to 375 degrees. Roll out dough into an approximately 14 x 12-inch rectangle. Cut into 4 (3-1/2-inch) wide strips. Spoon filling evenly down center of strips. Fold over sides and press edges to seal. Cut each strip into 10 pieces and arrange, seam-side down on ungreased baking sheets. Bake for 10 to 12 minutes.

Moroccan Meatballs

photo by Christopher Fjelde

This is from my friend Debby Segura. Everything from her kitchen tastes good.

For the meatballs:
1 onion, minced
½ cup matzah meal
½ cup water
2 teaspoons cumin
1 tablespoon paprika
½ teaspoon cayenne
½ teaspoon pepper
½ teaspoon cinnamon
¼ teaspoon ground cloves
1/3 cup chopped cilantro
2 pounds ground beef
2 tablespoons olive oil

For the sauce:
2 cups canned tomatoes
2 tablespoons olive oil
2 onions, finely chopped
2 teaspoons fresh minced garlic
2 teaspoons cumin
¼ teaspoons cayenne
½ teaspoon pepper
½ cup chopped cilantro
1 cup canned tomato purée
1 (15-ounce) can pitted green olives, drained

In a food processor, combine all the meatball ingredients except the olive oil. Pulse until well mixed. Form 1-inch round balls. Place olive oil in the bottom of a large soup pot and heat. Add as many meatballs as possible without crowding and brown. Set aside. Repeat if necessary.

For sauce, place tomatoes with liquid in food processor and process until finely chopped. Heat oil in a medium-sized saucepan and sauté onions until translucent. Add the garlic, cumin, cayenne, pepper and cilantro and sauté five more minutes. Add the reserved meatballs, tomato purée and olives. Simmer for 15 minutes. Serve over couscous or rice.

Chicken Breast in Puff Pastry with Red Pepper Coulis

This can be saved for Shabbos if you like.

2 tablespoons margarine
2 rounded teaspoons fresh minced garlic
1 (10-ounce) package fresh spinach, cleaned
½ teaspoon salt
6 skinless, boneless chicken breasts, pounded thin
4 teaspoons basil
6 large squares puff pastry
1 egg white, beaten
3 tablespoons sesame seeds (optional)
1 (7-ounce) jar roasted red peppers, drained
¼ cup olive oil
1 tablespoon balsamic vinegar
½ teaspoon fresh minced garlic

Preheat oven to 400 degrees. Melt the margarine in a large skillet over medium heat and sauté garlic. Add spinach and salt and continue to sauté until much of the liquid has evaporated. Drain. Sprinkle basil over each chicken breast and top with spinach. Roll up breasts and place each one atop a piece of puff pastry (near end). Roll up, jelly-roll style, and press edges to seal. Place seam-side down on ungreased pan. Brush with egg white and sprinkle with sesame seeds. Make a few slashes in the top of each piece of pastry. Bake for about 35 minutes. In the meantime, in a food processor, purée the peppers, oil, vinegar and garlic. Serve over chicken.

Indian Tofu with Spinach

photo: tqn.com

This is a bright and flavorful alternative to meat. Add more vegetables if desired.

3 tablespoons peanut or grapeseed oil
1 (14-ounce) container firm or extra firm tofu, drained well and cut into small cubes
Salt and pepper
2 teaspoons fresh minced garlic
2 teaspoons fresh minced ginger
1 onion, chopped
1 teaspoon cumin
2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
2 tablespoons flour
2 cups vegetable broth or pareve chicken broth
2 tablespoons curry paste
¼ cup mango chutney
1 (15-ounce) can chick peas, drained

Heat oil over medium-high heat in a large skillet or wok. Add tofu and season with salt and pepper. Brown (about 4 to 5 minutes), remove from pan and set aside. To same pan, add the garlic, ginger, onion and cumin. Sauté for about 5 minutes. Add the spinach and cook an additional 5 minutes. Whisk in the flour and then the broth. Bring to a boil. Add the curry paste, mango chutney and chick peas and stir well. Return tofu to pan, reduce heat and simmer for about 10 minutes. Serve over rice – preferably basmati or jasmine.

Iced Brownies

photo: islandeat.wordpress.com

These are basic but really good.

1 cup (2 sticks) margarine, softened
2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 cup chopped walnuts

Icing:
1/2 cup (1 stick) margarine, softened
3-1/2 cups powdered sugar
1/3 cup cocoa powder
¼ cup nondairy creamer
1 teaspoon vanilla

Preheat oven to 350 degrees. Cream together margarine and sugar until fluffy. Beat in eggs, one at a time. Beat in vanilla. On low speed, add flour and cocoa. Stir in walnuts and pour into ungreased 9 x 13-inch pan. Spread to edges. Bake for about 25 minutes. Cool on a wire rack. When completely cool, ice. Beat margarine until fluffy. On low to medium speed, add powder sugar, cocoa, nondairy creamer and vanilla. Mix until smooth. Spread over brownies.

Light and Luscious Lemon Cake

photo: http://judicialpeach.wordpress.com

This lemony cake brings a bit of summer to these cooler days. The frosting really takes it to a new level. If that is too much for you, you can skip it and just dust with powdered sugar.

1 – 2 lemons, enough for 3 tablespoons juice and 2 tablespoons peel
3 cups flour
½ teaspoon baking soda
2 cups sugar
1 cup (2 sticks) margarine, softened
4 eggs
1 teaspoon vanilla
1 cup nondairy creamer mixed with 1 teaspoon vinegar

Frosting:
2 cups powdered sugar
½ cup (1 stick) margarine, softened
½ cup (4 ounces) tofutti cream cheese
2 tablespoons lemon juice (fresh preferably if you have more lemons)
½ teaspoon vanilla

Preheat oven to 325 degrees. Grease a 12-cup Bundt pan. Grate peel from lemons and squeeze out juice. Mix flour and baking soda in a small bowl or measuring cup with rim (for easier pouring). In mixer, cream together sugar and margarine until fluffy. Beat in eggs, one at a time; then vanilla. Add flour mixture alternately with nondairy creamer, beginning and ending with dry ingredients. Stir in lemon juice and lemon peel and pour into prepared pan. Bake for 60 to 70 minutes. Let sit in pan for 15 minutes before inverting onto wire rack to finish cooling. When completely cool, prepare frosting, if using.

Cream together powdered sugar, margarine and tofutti cream juice until fluffy. Beat in lemon juice and vanilla. Spread over cake. Store, covered if possible, in refrigerator.

Spanish Chicken and Rice Soup

photo: foodnetwork.com

Serves 8
2 tablespoons margarine
1/4 cup thin spaghetti, 1-inch pieces
1/2 cup long-grain white rice
1 quart chicken stock
2 pieces chicken breast, cooked (great use of leftover chicken), shredded or cut into ½ inch pieces, or cut up smoked turkey
1 small yellow onion, peeled and halved
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
2 fresh bay leaves
1 tablespoon extra-virgin olive oil
5 ounces Italian sausage or kielbasa, sliced
1 large Spanish yellow onion, chopped
2 carrots, peeled and chopped
Few ribs celery from the heart, chopped
1 jalapeno pepper, thinly sliced (or for a less spicy soup, remove seeds and membrane, then slice)
1 cup water
1 cup red wine
4 cloves garlic, chopped or very thinly sliced
Salt and freshly ground black pepper
Pinch saffron threads (about 20)
1-1/2 teaspoons smoked paprika or sweet paprika
1 (15-ounce) can crushed tomatoes

Place the margarine in a small pot over medium heat. Melt the margarine and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool.

Heat a Dutch oven over medium-high heat. Add the extra-virgin olive oil, then the sausage or kielbasa and brown a couple of minutes. Add the onions, carrot, celery, chile, and garlic to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften. Stir in the saffron threads and paprika to combine. Add in the water and wine and add 3 cups more chicken stock, chicken, and tomatoes. Bring the soup to a boil; simmer 15 minutes to combine flavors. Add the rice and spaghetti mixture to the soup and serve.

Red Wine and Mushroom Glazed Hanger Steak

photo: bonappetit.com


Serves 4

Adapted from Bon Appétit
3 tablespoons extra-virgin olive oil, divided
12 ounces assorted mushrooms, torn or cut into large pieces
Kosher salt, freshly ground pepper
4 tablespoons (1/2 stick) unsalted margarine, divided
1-1/2-pound hanger steak, trimmed, pounded to 1/2″ thickness (you can also use skirt steak)
Coarsely cracked black pepper
3 garlic cloves, lightly crushed
1 (6-inch) sprig rosemary
1 cup dry red wine
3/4 cup low-salt chicken stock
2 tablespoons chopped fresh tarragon

Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.

Melt 1 tablespoon margarine with remaining 1-tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.

Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons margarine. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.

Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.

Blackened Green Beans

photo: foodnetwork.com

Serves 6

1 teaspoon salt, plus 2 teaspoons sea salt
3 cups green beans, ends cut
2 tablespoons paprika
¼ – ½ teaspoon cayenne
1 teaspoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon black pepper
2 teaspoons sea salt
2 tablespoons olive oil
3 tablespoons margarine

In a medium sauce pot, bring water to a boil and add 1 teaspoon salt. Add green beans and blanch for 2 to 3 minutes. Remove from water and immediately place in an ice water bath.

In a medium bowl, mix the paprika, cayenne chili powder, garlic powder, cumin, black pepper, and sea salt. Toss green beans in mixture. In a large saute pan, add the olive oil and heat to almost smoking. Add green beans and cook until spices begin to blacken, approximately 2 minutes. When done, add the margarine, toss and serve.

Black Bean, Edamame and Wheat Berry Salad

Serves 6

I can never have enough side dish recipes that include a noodle or a grain. They are filling, can be served at room temperature and are great as leftovers.
4 cups water
½ cup dry wheat berries
½ of a 15 ounce can of black beans, rinsed and drained
1 cup frozen, shelled edamame, thawed
1 cup chopped tomato
¼ cup finely chopped red onion
½ teaspoon cumin (optional)
3 tablespoons olive oil
2 tablespoons red wine vinegar
Kosher salt and pepper to taste
Fresh parsley, cilantro or basil, chopped on top

Combine the water and wheat berries in a medium saucepan, and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheat berries are tender. Place in a strainer, run under cold water, and drain. Combine the wheat berries with the remaining ingredients in a medium bowl. Top with parsley, cilantro or basil. Cover and store in the refrigerator and serve at room temperature.

Chocolate Raspberry Trifle

photo: bitesoutoflife.com

Serves 8 – 10

According to my husband, there is no dessert better than anything with chocolate and raspberry mixed together. This one will not disappoint anyone.
1 Brownie Cake, recipe follows, or any brownie or leftover chocolate cake
3 cups pareve whipping cream
3 tablespoons instant vanilla pudding mix (pareve)
1 tablespoon confectioners’ sugar
2 teaspoons pure vanilla extract
3/4 cup raspberry jam, divided, and melted
3 medium bananas, thinly sliced, divided

Cut the Brownie Cake into 1/2-inch chunks, about 4 cups. Set aside.

Using an electric mixer, whip the cream, pudding mix, confectioners’ sugar, and vanilla until stiff peaks form.

In a large trifle bowl, place 1 cup of the whipped cream mixture. Cover with one-third of the brownies in a single layer. Top with 4 tablespoons of the raspberry jam, then one-third of the sliced bananas. Repeat with 2 more layers of each ingredient, ending with sliced bananas. Finish off by topping it all with the remaining whipped cream mixture. Chill in the refrigerator for 30 minutes and up to 8 hours before serving.

Brownie Cake:

1 cup (2 sticks) plus 2 tablespoons margarine
3 ounces chopped unsweetened chocolate
1/2 cup plus 1 tablespoon unsweetened cocoa powder
2-1/2 cups granulated sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt

Preheat the oven to 350 degrees. Prepare an 8 by 8-inch square baking dish with nonstick cooking spray.

In a double boiler, or a microwave set on low power, melt the margarine and chocolate, stirring frequently. Transfer the chocolate mixture to a large bowl and let cool. Whisk in the cocoa until smooth. Whisk in the granulated sugar. Whisk in the eggs and vanilla. Fold in the flour and salt until just blended.

Pour the batter into the prepared pan. Bake until the brownies are slightly set (they should be gooey inside), 20 to 25 minutes. Let cool in the pan on a wire rack for 5 minutes.

Gluten Free Fudgy Brownies

photo: elanaspantry.com

Makes 9 – 12 brownies

Adapted by GKC, original recipe by glutenfreegoddess.blogspot.com

I am not a gluten free specialist but tried these with both gluten free guests along with others who are not gluten sensitive. All raved about these.

5 ounces high quality dark chocolate
1/2 cup margarine
2 eggs
1 cup packed light brown sugar
1/2 rounded cup almonds, processed into a fine meal, or 1/4 ground almonds
1/4 cup rice flour (original recipe calls for brown rice flour)
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract

Optional:
1/2 cup chopped pecans or walnuts, if desired
1/2 cup extra semi-sweet chocolate chips for the top (I recommend this)

Preheat the oven to 350 degrees. Line an 8×8-inch square baking pan with foil and lightly oil the bottom.

Using the microwave, melt the dark chocolate and margarine in a large (microwave safe) measuring cup. Stir together to combine. Set aside.

In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth. Add the melted chocolate mixture into the egg-sugar mixture a little at a time – incorporate it slowly- and beat well for a minute. The chocolate will look smooth and glossy.

In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so. If adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan [this brownie batter is much thinner than any brownie batter, don’t worry]. Shake the pan a little bit to even out the batter.

Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding. Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don’t overcook. (The Gluten free Goddess recommends to err on the side of gooey. Gluten-free brownies taste better slightly undercooked and soft in the middle than over-cooked and crumbly.)

Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting. These brownies were outstanding slightly chilled.

Asparagus with Sesame Maple Dressing

photo: glutenfreegoddess.blogspot.com

Recipe by the Gluten-Free Goddess

1 pound asparagus
2 tablespoons sesame tahini
1 tablespoon extra virgin olive oil plus 1 teaspoon, divided
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
Kosher salt and pepper

Garnish: Italian parsley

Preheat the oven to 400 degrees. Trim the bottom ends of the asparagus stalks, rinse, and drizzle with 1 teaspoon of olive oil. Place them in a low-sided pan. Cook for 7 minutes or until cooked through but still crisp.

Whisk the tahini, 1 tablespoon olive oil, maple syrup, and balsamic vinegar. Add a little bit of hot water to thin. Whisk until smooth. Add kosher salt and pepper to taste.

Place the asparagus on a platter. Drizzle the asparagus with the dressing. Top with fresh Italian parsley.

Salmon Salad with Chili Powder Caesar Dressing

photo: foodnetwork.com


Serves 6

This is a great spin on Caesar salad. Don’t be afraid of the spices; it’s not too spicy and can be adjusted for taste.

1/3 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons grated Parmesan
2 peeled garlic cloves
1-1/2 teaspoons anchovy paste
1 teaspoon chili powder
¼ teaspoon cayenne pepper or to taste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
6 cups chopped Romaine lettuce leaves
2 cooked salmon fillets, broken up into 2-inch pieces (about 2 cups)
1 cup seasoned croutons

In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, chili powder, cayenne, mustard, and Worcestershire sauce. Puree until smooth. Season to taste with salt and black pepper.

Arrange lettuce leaves on a serving platter and top with salmon and croutons. Pour dressing over and serve.

Butterscotch Brownies

photo: mydiversekitchen.com


Just thinking about this dessert makes my mouth water…

¾ cup margarine
1 cup butterscotch chips
1-1/2 cups flour
2/3 cup brown sugar
2 teaspoons baking powder
2 eggs
2 teaspoons vanilla
2 cups miniature marshmallows
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Grease a 15 x 10-inch baking pan. Melt together margarine and butterscotch chips and stir until smooth. Cool. In a mixing bowl or stand mixer, stir together the flour, brown sugar and baking powder. Beat in eggs, vanilla and melted margarine and butterscotch chips. Mix well. Fold in marshmallows and chocolate chips. Spread in prepared pan. Bake for about 20 minutes. Cool on wire rack and cut into bars.

One-Pot Spanish Beef

4 tablespoons oil
2 pounds ground beef (preferably lean)
2 onions, chopped
1 green pepper, chopped
1 red pepper, chopped
4 stalks celery, chopped
2 teaspoons minced fresh garlic
1 cup brown rice
2 cups water
3 cups tomatoes

Heat oil to medium-high in Dutch oven. Brown meat, onions, peppers, celery and garlic. Add rice and water; Cover, and simmer for 30 minutes. Add tomatoes. Continue cooking, covered for an additional 30 minutes – until rice is tender, adding more liquid if necessary. Serves 8.

Santa Fe Chicken Soup

photo: http://beyondboulder.wordpress.com

2 tablespoons olive oil
1 pound skinless, boneless chicken breasts, cut into strips
1 onion, diced
2 teaspoons minced fresh garlic
1 (15-ounce) can corn kernels, drained
1 (15-ounce) can black beans, drained
1 (32-ounce) box chicken broth
1 (14-1/2-ounce) can diced tomatoes, undrained
2 tablespoons diced green chilies
2 teaspoons cumin
1 teaspoon chili powder
¼ teaspoon cayenne
Chopped cilantro for garnish

In a medium stockpot, heat oil over medium heat and sauté chicken, garlic and onion until lightly browned. Stir in corn, black beans, broth, tomatoes, chilies and spices. Bring to a boil; reduce heat and simmer for about 15 minutes. Garnish with cilantro, if desired.

Oatmeal Bread

photo: thefreshloaf.com

1 cup old-fashioned oats
1 cup boiling water
1/3 cup honey
¼ cup margarine
1 teaspoon salt
2-1/4 teaspoons yeast
¼ cup warm water
3-1/2 to 4 cups flour
1 teaspoon nondairy creamer
1 tablespoon oats

Combine 1 cup oats with boiling water and mix well. Add honey, margarine and salt, stirring continually until margarine melts. Cool to lukewarm. In a medium to large bowl, pour in the yeast and cover with 1/2 cup warm water. Let proof for about 5 minutes. When foamy, whisk in oatmeal mixture. Add flour and stir until completely incorporated. Continue to add until dough is no longer sticky and it becomes smooth and elastic. Cover for 15 minutes. Grease a 9 x 5-inch loaf pan and shape dough into loaf. Place in pan and cover and let rise again – this time for about 45 minutes. Preheat oven to375 degrees. Brush dough with nondairy creamer and sprinkle with oats. Bake until browned – about 40 minutes – and remove to wire rack immediately to cool. If you enjoy baking bread, we have many more for you to try.

Chocolate Chip Coffee Cake

photo: mommyskitchen.net


This is a nice weeknight treat.

1 cup margarine, softened
1-1/4 cups sugar
2 eggs
1-1/4 cups tofutti sour cream
2-1/2 cups flour
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon nutmeg
½ teaspoon baking soda

Streusel:
¾ cup chopped toasted pecans
¾ cup miniature chocolate chips
1/3 cup sugar
1/3 cup brown sugar
1-1/2 teaspoons cinnamon

Preheat oven to 325 degrees. Greased a 13x 9-inch baking pan. Cream together margarine and sugar. Add eggs, one at a time, beating well after each addition. On low speed, add sour cream and vanilla and then dry ingredients. Pour half the batter into prepared pan. Combine streusel ingredients and sprinkle half over batter. Cover with remaining batter and then remaining streusel. Bake for about 45 minutes. Cool on wire rack.

Tuscan White Bean Soup

Serves 4-6
Recipe Courtesy of Chef Instructor John Scoff

“This recipe is from our Culinary Boot Camp Series, it’s perfect for practicing knife skills and perfecting seasoning with herbs and spices. It is one of the most flavorful and delicious Tuscan White Bean Soups I’ve ever had! ” …….. Jennifer Goren, Director of Culinary Arts

Prep time 20 minutes, cook time 45 minutes

Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 zucchini, diced
1 head garlic, roasted
2 anchovy fillets (optional)
1 large fennel bulb, sliced thin
1 28-ounce cans whole peeled tomatoes
1-quart vegetarian chicken broth
2 (14-ounce) cans cannelloni beans, drained and rinsed
1 tablespoon chopped thyme
1 tablespoon chopped oregano
2 tablespoons chopped parsley
1 bay leaf
1 teaspoon crushed red pepper
1/2 small head green cabbage, chopped thin
1-tablespoon sugar
1 teaspoon Worcestershire Sauce
2 turnips, peeled and diced
Coarse salt and freshly ground black pepper

In a large, heavy soup pot, heat the oil over medium-high heat. Add the onions, carrots, celery and cook until translucent, about 5 minutes.

Add the garlic, anchovies and fennel, and cook until the fennel has softened, about 5 minutes more.
Stir in the tomatoes, broth, sugar, Worcestershire sauce, beans, herbs, cabbage, zucchini, turnips, and bring the mixture to a boil. Reduce heat to low and simmer until all the vegetables and beans are tender, about 30 minutes more. Discard the bay leaf.

Season the soup to taste with salt and pepper, and a little lemon juice, if needed. Serve the soup hot or at room temperature with a drizzle of peppery extra-virgin olive oil and a grating of Parmigiano-Reggiano cheese.

Slow Cooker Corned Beef with Cabbage

This is a hearty meal to return to after a long day at an amusement park…

1 (4-pound) corned beef, rinsed off
1 onion, sliced
4 stalks celery, chopped
4 carrots, peeled and cut in 1/3’s
1 bay leaf
1 head cabbage, chopped (large pieces is fine)
1 (12-ounce) bottle of beer
4 cups chicken broth or enough to cover
2 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon mustard
½ teaspoon pepper

Place all ingredients in crock pot in the morning. Stir. Cook on high heat for about 6 hours or low heat for 8 to 12 (depends on when you start it and when you plan to return). Serve alongside white rice or a crusty bread. Another alternative is to add 4 peeled and chopped potatoes to stew and serve those alongside the meat and cabbage.

Thai Chicken in a Minute

photo: cookingwithali's blog


This takes 15 to 20 minutes to prepare. You can have everything ready to go and just cook it right before serving.

1-1/2 cups coconut milk
½ cup creamy peanut butter
½ teaspoon ginger
¼ teaspoon pepper
2 pounds boneless, skinless chicken breast, cut into strips
2 tablespoons peanut oil
4 scallions, chopped
½ cup roasted peanuts, chopped (optional)

In a small bowl, whisk together coconut milk, peanut butter, ginger and pepper; set aside or store in the refrigerator if saving for later. In a large wok, heat the oil over medium heat. Sauté chicken until no longer pink – about 10 minutes. Add scallions and sauté briefly. Stir in sauce and bring to a boil. Remove from heat. Sprinkle on peanuts, if using, and serve. Also good with rice – white, jasmine or basmati. Try this ginger-cilantro rice if you are feeling motivated.