Slow Cooker Apple Corned Beef


1 (5-pound) corned beef
1 quart apple juice
1 cup brown sugar
1 tablespoon spicy brown mustard (can substitute regular if you are stuck)
8 to 10 small red potatoes, scrubbed
4 carrots, peeled and cut into chunks
1 onion, halved
½ green cabbage, cut into chunks (you can add more if you crock pot will hold it)

Place all ingredients in crock pot and stir to mix. Cook on low for at least 8 hours – longer if you like.

Pareve Pomegranate Cheesecake

photo: tigersandstrawberries.com

½ cup (1 stick) margarine, melted
1-1/2 cups graham cracker crumbs
¼ cup brown sugar
4 (8-ounce) packages tofutti cream cheese
1 cup sugar
¼ cup flour
3 eggs
1 tablespoon vanilla
2 cups tofutti sour cream
1-1/2 cups pomegranate seeds
¼ cup sugar
1 teaspoon vanilla

For sauce:
1 (approximately 15-ounce) bottle pomegranate juice
¼ cup brown sugar
1 tablespoon cornstarch

Preheat oven to 350 degrees. Mix together melted margarine, graham cracker crumbs and brown sugar and press into bottom of 10-inch spring form pan. Bake for 10 minutes and cool on wire rack. Reduce oven to 325 degrees. In a large mixer bowl, beat together tofutti cream cheese and sugar until light and fluffy. Beat in the flour, eggs and vanilla. Stir in ½ cup tofutti sour cream and fold in ¾ cup pomegranate seeds. Pour over crust. Place pan on baking sheet and bake for about 1 hour. Mix together remaining 1-1/2 cups tofutti sour cream with the ¼ cup sugar and the teaspoon vanilla. Spread over cake and return to oven for 10 more minutes. Cool in pan for 10 minutes before loosening sides. Cool completely and remove sides. Place in refrigerator to chill. To make sauce bring the pomegranate juice to a boil. Reduce heat and simmer, gently for about 10 minutes. In a small bowl, stir together brown sugar and cornstarch. Whisk into pomegranate juice and cook for about 2 minutes. Cool and chill until ready to serve. To serve sprinkle pomegranate seeds and drizzle sauce over cheesecake.

Pearl Couscous with Fall Vegetables and Caramelized Onions

Photograph by: Rachel Weill

Serves 8

I saw this recipe in the Rachael Ray Magazine in a feature about winter comfort foods. I did a GKC adaptation and eliminated some of the ingredients that were not kosher and the results are terrific. The combination of cinnamon, vegetables, saffron, cumin, and stock give this dish a hearty feel and you do not miss the ingredients that were omitted. Pearl couscous is the same thing as Israeli couscous. It’s a small circle pasta and is great warm or at room temperature. I eat the leftovers all week.

2 medium onions, sliced thinly
1 tablespoon olive oil or margarine
3/4 cup golden raisins
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon honey
Couscous and vegetables
3 to 4 medium carrots
3 medium zucchini
1 jalapeno pepper
4 small turnips
1-1/2 pounds butternut squash, peeled and cubed
3 tablespoons olive oil or margarine
1-1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1 teaspoon saffron threads
3/4 teaspoon cumin
2 cinnamon sticks
7 cups reduced-sodium vegetable or chicken stock
2 cups pearl (also sold as Israeli) couscous
About 1 teaspoon harissa* (available in many kosher markets, made by Pereg and other Persian brands. It is spicy and can be omitted.)
1/2 cup chopped cilantro

Prepare the caramelized onions: Put onions in a large frying pan with 1/2 cup water, cover, and bring to a boil. Reduce heat to low and cook, covered, until softened, about 30 minutes. Remove cover and cook, stirring occasionally, until liquid has evaporated and onions are golden. Increase heat to medium-high, add olive oil, and cook, stirring, until deep golden. Meanwhile, soak raisins in hot water 15 minutes and then drain them.

Add cinnamon, salt, pepper, and honey to the onions and then stir in raisins and cook, stirring, until nutty brown, about 5 minutes. Set aside.

Prepare the couscous and vegetables: Peel and cut the zucchini (I leave the peel on the zucchini) and carrots into 1 1/2-in. pieces. Halve jalapeno (remove the membranes and seeds). Peel and quarter turnips. Peel and seed squash and cut into 1-in. chunks.

Heat olive oil in a large pot over medium heat. Add 1 teaspoon of salt, the pepper, saffron, cumin, and cinnamon sticks and fry, stirring, 1 minute. Add vegetable stock and bring to a boil. Add carrots, turnips, and jalapeño and simmer, covered, 15 minutes. Add squash and zucchini and cook, covered, until all vegetables are soft but not falling apart, about 20 minutes.

Transfer 2 cups hot stock from vegetable pot to a 4-qt. saucepan. Add 1 cup water and remaining 1/2 teaspoon salt. Bring to a boil, stir in couscous, and cook, covered, until tender, 6 to 8 minutes.

Transfer 2 cups stock from vegetable pot to a pitcher and stir in harissa to taste.

Spread couscous on a platter, making a well in the center. Using a slotted spoon, arrange vegetables, including cinnamon sticks, in the well; discard jalapeno. Scatter onions on top and sprinkle with cilantro. Moisten the couscous with some stock and strain the rest into a second pitcher. Serve couscous and vegetables with the two stocks (plain and spicy) on the side.

Note: You can make this with one sauce and pour it over the top. Soaked in the juices it is delicious fresh and leftover.

Peanut Butter Pie

photo by Todd Coleman

GKC readers love peanut butter desserts. They are some of our most popular. This one appeared in Saveur magazine and we revised and tested it to make it kosher. It’s like a peanut butter custard pie and is smooth, creamy and delicious.

1½ cups flour
8 tablespoon unsalted margarine, cubed
1 teaspoon kosher salt
1 cup confectioners’ sugar
½ cup smooth peanut butter
½ cup light brown sugar
¼ cup cornstarch
5 egg yolks
2 cups soy milk
4 teaspoon vanilla extract
1 cup pareve whipping cream
2 tablespoon sugar

Heat oven to 425 degrees. Pulse flour, 6 tablespoons margarine, and ½ teaspoon salt in a food processor until pea-size crumbles form. Add ¼ cup ice-cold water; pulse into dough. Form into a disk; chill for 1 hour. Roll dough until ⅛-inch thick. Transfer to a 9-inch pie plate and trim edges. Prick bottom with a fork, cover with parchment; fill with dried beans and bake for 20 minutes. Remove paper and beans; cook until golden brown, 12–15 minutes. Let cool.

In a bowl, stir confectioners’ sugar and peanut butter until it looks like crumble. Set aside ½ cup of this mixture. Put remaining crumbles sprinkled in the crust.

In a 4-quart saucepan, whisk together remaining salt, brown sugar, cornstarch, yolks, and soy milk. Bring to a simmer over medium heat and then cook until custard thickens, 1–2 minutes. Remove from heat and whisk in remaining margarine and 1 tablespoon vanilla. Pour custard over crumbles and smooth top. Chill. Beat together remaining vanilla, pareve whipping cream, and sugar to stiff peaks; spread over pie. Sprinkle reserved crumbles on top of pie.

Want to try another great recipe with peanut butter? Try these Double Peanut Butter Cups

Cumin-Scented Eggplant

photo by: Misha Gravenor

Great combination of flavors for Rosh Hashannah. Super sweet and savory for a sweet New Year.
5 cups water
2-1/2 tablespoons kosher salt
2 pounds eggplant (about 2 medium), cut crosswise into 1/2-inch-thick slices
1 tablespoon (or more) olive oil
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
2 garlic cloves, minced

Pomegranate molasses (for drizzling, alternatively use 1 tablespoon molasses mixed with 2 tablespoons pomegranate juice), optional (it’s delicious without the drizzle too)
2/3 cup pomegranate seeds
1/4 cup cilantro leaves

Stir 5 cups water and 2-1/2 tablespoons kosher salt in large bowl to dissolve salt. Add eggplant slices. Place plate on eggplant to submerge; let soak 1 hour. Drain eggplant; pat dry.

Preheat oven to 350 degrees. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Working in batches, sauté eggplant until brown in spots and softened, 2 minutes per side. Transfer to large rimmed baking sheet. Repeat with remaining eggplant, adding more oil by tablespoonfuls as needed. Arrange eggplant in single layer on baking sheet.
Mix cumin and cayenne. Sprinkle eggplant with cumin mixture. Roast until golden and cooked through, 30 minutes.
Remove eggplant from oven and sprinkle with garlic. Arrange eggplant on platter and drizzle with pomegranate molasses. Sprinkle pomegranate seeds and cilantro over. Serve warm or at room temperature.

Creamy Mushrooms

1 cup (2 sticks) margarine
4 (8-ounce) packages sliced mushrooms
1 tablespoon lemon juice
8 scallions, sliced
1 teaspoon minced fresh garlic
2 tablespoons flour
1 cup tofutti sour cream
2 cups (fine or medium) Panko (Japanese bread crumbs)

Preheat oven to 350 degrees. In a large skillet, over medium heat, melt ¾ cup margarine. Add mushrooms, lemon juice, scallions and garlic and sauté until tender – about 10 minutes. Whisk in flour until there are no lumps. Remove from heat and stir in tofutti sour cream. Transfer mixture to lightly greased 2-quart casserole. Melt remaining margarine and mix with the Panko and spread over mushroom mixture. Bake, uncovered, for about 45 minutes.

Sweet Corn Chowder

Photograph by: Todd Coleman

Serves 6-8

Creamy corn chowder is decadent and creamy. The corn adds richness and creaminess. September is still a good time to make anything with corn because many markets are still selling it fresh. Try this Corn Souffle also. It’s great all year round but special in small ramekins in the Succah.

5 cloves garlic
Kosher salt, to taste
3 tablespoons extra-virgin olive oil
2 cups pumpernickel bread, cut into
3/4″ cubes
Freshly ground black pepper and paprika, to taste
8 tablespoons unsalted margarine
4 ribs celery, minced
1 medium yellow onion, minced
8 cups fresh corn kernels
1 teaspoon curry powder
1/4 cup flour
2 cups chicken stock or pareve chicken stock
1 cup pareve whipping cream
1 cup soy milk

Heat oven to 325 degrees. Put 1 clove garlic on a cutting board and sprinkle with salt. Using a knife, mince and scrape garlic against cutting board to form a paste. Transfer garlic paste to a large bowl and whisk in oil. Add pumpernickel cubes, season with salt, pepper, and paprika, and toss to coat; transfer to a baking sheet. Bake, tossing occasionally, until toasted, about 12 minutes. Transfer to a bowl (Alternatively, buy a great flavored crouton).

Heat margarine in a 6-quart pot over medium heat. Mince remaining garlic and add to pot along with celery and onions, season with salt and pepper, and cook, partially covered and stirring often, until vegetables are soft but not browned, 16–18 minutes. Add corn and curry powder and cook, stirring occasionally, until corn is soft and fragrant, 18–20 minutes. Vigorously stir in flour, then add chicken stock, pareve whipping cream, and soy milk; bring to a simmer, reduce heat to medium-low, and simmer, stirring occasionally, until flavors meld, about 10 minutes. To serve, divide soup between serving bowls and top with croutons.

Braised Chicken with Dates and Moroccan Spices

Photograph by: Kiyoshi Togashi

3-1/2 pounds chicken pieces
1 tablespoon all purpose flour
1 tablespoon extra-virgin olive oil
2 pounds shallots (about 11 large), peeled
3 cinnamon sticks
1-1/2 teaspoons ground ginger
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper
3 cups low-salt chicken broth
5 tablespoons fresh lemon juice, divided
12 dates, pitted, halved
1/4 cup almonds, toasted, coarsely chopped
1/4 cup chopped fresh cilantro

Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.

Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.

Spiced Pumpkin Cake

Photo: Todd Coleman


Simply perfect for the fall! Anything with pumpkin is a winner in our home. I love to serve this pumpkin dish for guests, Pumpkin Coconut Bisque.

1-1/2 cups (3 sticks) unsalted margarine,
softened, plus more for pan
2 cups cake flour, plus more for pan
2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1-1/2 cups packed light brown sugar
2 eggs
3/4 cup canned pumpkin purée
1/4 cup soymilk
2 teaspoons vanilla extract
4 cups confectioners’ sugar, sifted

Heat oven to 375 degrees. Grease and flour two 8-inch round cake pans lined with parchment paper cut to fit. In a bowl, whisk together flour, baking powder, ginger, salt, cinnamon, cloves, and mace and set aside. In the bowl of a stand mixer, beat 1/2 cup margarine and brown sugar on medium-high speed until smooth, 1–2 minutes. Add eggs one at a time, mixing well after each addition until smooth. Add half the dry ingredients and mix until just combined. Add pumpkin and soy milk, and then add remaining dry ingredients; mix until smooth. Divide batter evenly between prepared pans and smooth tops with a rubber spatula; bake until a toothpick inserted in center of cakes comes out clean, about 30 minutes. Transfer to a rack and let cool for 30 minutes. Unmold cakes and let cool.

In the bowl of a stand mixer, beat remaining margarine and vanilla on medium speed until smooth. Add confectioners’ sugar, 1 cup at a time, beating after each addition until smooth. Increase speed to high and beat until frosting is light and fluffy.

Place 1 cake on a cake stand and frost the top with 1/3 of the frosting; stack second cake on top and frost top and sides with remaining frosting. Refrigerate cake; let cake sit for 1 hour at room temperature before serving.

Korean Sizzling Beef

photo by Con Poulos


Korean food is often spicy but very flavorful. This dish has all the flavor and only a bit of spice. Reduce the crushed red pepper flakes if you do not like spicier food.

¼ cup soy sauce
2 tablespoons sugar
2 tablespoons white wine
2 large garlic cloves, very finely chopped
1 tablespoon toasted sesame oil
2 teaspoons crushed red pepper (reduce to as little as ½ teaspoon for less spicy flavor)
One 2½- pound beef minute steak or skirt steak, cut across the grain into twenty ¼ inch-thick slices
16 scallions
Vegetable oil for rubbing
Salt

In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least four hours or overnight.

Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes. Season with salt.

Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.

Like Asian inspired food? Try this Mongolian Beef

Apple Enchiladas

3 Granny Smith apples, thinly sliced
6 (8-inch) flour tortillas
1/3 cup margarine
1 teaspoon cinnamon
½ cup sugar
½ cup brown sugar
½ cup water

Toss apples with cinnamon and spoon into center of each tortilla. Roll up and place, seam-side down, in a greased 2-quart or 9 x 13-inch baking dish. Bring margarine, sugar and brown sugar to a boil. Reduce heat and simmer, stirring constantly, for about 3 minutes. Pour over the tortillas. Let stand for ½ hour. Preheat oven to 350 degrees. Bake for 20 minutes, uncovered. Serve warm with (pareve) vanilla ice cream or whip.

Pumpkin Shortcakes with Fruit Filling

photo: weddinginmalibu.com

2-1/2 cups flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon nutmeg
6 tablespoons margarine
1 cup canned pumpkin
2/3 cup pareve whip
2 teaspoons minced fresh ginger

Filling:
2 tablespoons margarine
¼ cup brown sugar
½ teaspoon cinnamon
½ teaspoon ginger
1/8 teaspoon cloves
½ cup apple juice
1 Granny Smith apple, chopped
½ cup cranberries

Topping:
1 cup pareve whip
1 tablespoon powdered sugar

Preheat oven to 375 degrees. In a large bowl, combine the flour, sugar, baking powder and nutmeg. Using a fork, cut the margarine into the mixture until it resembles coarse crumbs. In a small bowl, stir together the pumpkin, whip and ginger. Sir into the flour mixture until just combined. Drop by ¼-cupfuls onto greased baking sheets. Bake for 25 minutes – until slightly browned and center springs back when pressed lightly.

Prepare the filling by melted the margarine in a large skillet over medium heat. Ad the brown sugar, cinnamon, ginger and cloves, stirring constantly. Add the apple juice, apples and cranberries and cook until the cranberries soften and mixture becomes syrupy – about 10 minutes. Cool. Prepare topping by beating together pareve whip and powder sugar until stiff peaks form.

To assemble, cut the tops off each shortcake. Top with a generous tablespoon of the filling and then the whipped cream. Replace top and serve. (Keep filing and whipped cream in fridge until ready to serve)

Red Leaf and Butter Lettuce Salad with Pomegranate Seeds and Pecans

Citrus dressing
1/4 cup white wine vinegar
1/4 cup fresh orange juice
1-1/2 teaspoons fresh lemon juice
1 teaspoon fresh lime juice
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon finely grated orange peel
1/2 cup olive oil

salad
1 large head of red leaf lettuce, coarsely torn
1 head of butter lettuce, coarsely torn
1 Granny Smith apple, quartered, cored, thinly sliced
1 cup fresh pomegranate seeds
2/3 cup pecans, toasted

Citrus dressing
Combine vinegar, orange juice, lemon juice, lime juice, lemon peel, lime peel and orange peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Salad
Mix all ingredients in very large bowl. Toss with enough dressing to coat.

Spiced Carrot-Apple Soup with Fresh Mint

Photograph by: Patricia Heal

Serves 6

Sweet and savory. I love this soup in the Succah or for Rosh Hashannah. Its an easy fall soup recipe.
2 tablespoons olive oil
1-1/2 cups chopped white onion
1-1/4 pounds carrots, peeled, diced, plus 1 carrot, peeled, halved lengthwise
3-3/4 cups low-salt chicken broth
3/4 cup diced peeled Fuji apple plus 1/2 cup finely diced (for garnish)
2 teaspoons chopped fresh ginger
4-1/2 tablespoons frozen apple juice concentrate, thawed
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
Coarse kosher salt
Chopped fresh mint

Heat olive oil in large saucepan over medium-high heat. Add onion and sauté 2 minutes. Add all carrots, broth, 3/4 cup apple, and ginger and bring to a boil. Cover and reduce heat. Simmer until carrots are tender, about 20 minutes. Remove carrot halves and dice finely. Puree soup in batches in blender and return to pan. Mix in apple juice and spices. Season with coarse salt and pepper.
Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint.

Chicken Breasts in Rosemary Apricot Sauce

This is a sweet dish for a sweet New Year. This Rosh Hashannah recipe can be made a day or two ahead of time and reheated before serving.

Ingredients:
1/3 cup dried Turkish apricots, chopped
1/3 cup apple cider
1 (15 ounce) can of apricots in juice
1 tablespoon canola oil
4 (6 ounce) boneless skinless chicken breasts or turkey cutlets, well trimmed
¼ cup shallots
1 cup chicken broth
2 tablespoons orange juice
1 tablespoon finely chopped fresh rosemary
1 tablespoon chili powder
4 teaspoons sugar
Salt and freshly ground pepper

Soak dried apricots in cider until plump. Transfer apricots and cider to blender. Add canned apricots with their liquid, and whirl to puree with some chunks. Set aside.
Heat oil in medium skillet over medium-high heat.
Brown chicken breast on both sides, 8 minutes, turning after 4 minutes. Transfer chicken to plate. Add shallots to pan and cook until lightly browned, 2 minutes. Add broth and juice and scrape up browned bits in pan. Add rosemary, chili powder and sugar. Return chicken to pan and simmer until cooked through, 6 to 8 minutes. Serve chicken with generous amount of sauce.
Need another great chicken recipe with apricots for Rosh Hashannah? Try this Chicken with Apricots and Mustard.

Grilled Mustard Chicken with Fresh Corn Polenta

photo by Nigel Cox

Serves 6

This chicken recipe is made with mustard which is a natural fit for chicken. It adds flavor without too many calories. The polenta makes the dish extraordinary and more unusual.

Chicken
6 green onions, finely chopped
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
1 large garlic clove, pressed
6 large chicken thighs with skin and bones (or other chicken pieces)
Olive oil

Polenta
5 cups water
1 cup polenta (coarse cornmeal)
1-1/2 teaspoons coarse kosher salt
1 teaspoon sugar
2 cups fresh corn kernels (cut from about 3 large ears)
1/2 cup tofutti cream cheese

Chicken
Whisk onions, mustard, lemon juice, and garlic in medium bowl to blend. Using fingertips and leaving 1 side still attached, loosen skin on each chicken thigh. Lift skin flap on each and fold back. Spoon half of mustard seasoning atop thighs, dividing equally; spread to cover meat. Fold skin flap over to enclose seasoning and secure skin with metal pin. Sprinkle thighs with salt and pepper on both sides. Turn thighs, skin side up, and spread remaining mustard seasoning over skin. Transfer to small baking sheet.

Prepare barbecue (medium-high heat) or a grill pan. Brush grill rack generously with olive oil. Grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly, 40 to 50 minutes. Alternatively, bake the chicken in a 350 degree oven for 1 hour.

Polenta
Bring 5 cups water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 1/2 teaspoons coarse salt and sugar. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in tofutti cream cheese. Season polenta to taste with salt and pepper.

Spoon polenta onto serving platter or on to individual plates. Place the chicken on top and serve.

Coffee- Braised Short Ribs with Ancho Chile Glaze

Photograph by Charles Schiller


Serves 6

Coffee is a fantastic meat tenderizer and flavor enhancer. This was a popular dish in my house last winter. It’s great as a part of a Succot meal.

2 tablespoons olive oil
5 pounds 1-inch-thick flanken-style short ribs
1 large onion, chopped
1 large red bell pepper, chopped
1 large jalapeno, seeded, finely chopped
6 garlic cloves, chopped
2 tablespoons dark brown sugar
1-1/2 tablespoons ancho-chili powder (available in the spice aisle of the in most national markets)
2 teaspoons dried oregano
1-1/4 teaspoons ground cumin
2 cups strong freshly brewed coffee (not espresso or dark roast)
1 (14-1/2-ounce) can diced tomatoes in juice
1 tablespoon tomato paste
Chopped fresh cilantro

Preheat oven to 300 degrees. Heat oil in heavy large pot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.

Add onion, red bell pepper, and jalapeño to drippings in pot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes. Stir in garlic and sauté uncovered 1 minute. Add brown sugar, ancho chile powder, oregano, and cumin; stir 15 seconds. Stir in coffee, tomatoes with juice, and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.

Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper.

Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro.

Thai Apple and Turkey Lettuce Wraps

1 Granny Smith apple, chopped
1 tablespoon lemon juice
2 teaspoons minced fresh garlic
2 jalapenos, minced
½ red onion, minced
6 scallions, minced
2 tablespoons oil
2 pounds ground turkey or chicken (dark or light, depending on your preference)
½ cup chunky peanut butter
1 tablespoon salt
2 tablespoons sugar
Lettuce leaves (butter or iceberg, not romaine)

Toss apple with lemon juice; set aside. Sauté garlic, jalapenos, onion and scallions in oil over medium-high heat until soft. Add turkey or chicken and continue cooking, stirring constantly to break up pieces. When meat is browned, add peanut butter, salt and sugar and heat through. Drain liquid from apple and stir into mixture. Remove from heat and place atop lettuce leaves to serve.

Curried Lentil Soup

Photograph by Elinor Carucci

Serves 6-8, can be doubled

One of my favorite parts of Succot is serving warm food on cool nights (in NY we always hope the nights are not too cool). And I love serving different types of soup because most Friday evenings my kids want Traditional Chicken Soup. This one is different and very flavorful.

3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup green lentils (French lentils*** if you can find them)
4-1/4 cups (or more) water, divided
1 (15- to 16-ounce) can chickpeas (garbanzo beans), drained, rinsed
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) margarine
2 green onions, thinly sliced
1 lemon, cut into 6 wedges

Note: ***French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores. Regular green lentils work well in this too.

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, purée chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in food processor.
Add chickpea purée and margarine to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Peanut Butter Fudge Delights

photo: blogger


These are so easy, and good that you won’t be able to stop making them!

2 cups sugar
½ cup (1 stick) margarine
½ cup soy milk or nondairy creamer
4 tablespoons cocoa
2-1/2 cups quick oats
½ cup chunky peanut butter
2 teaspoons vanilla

Combine sugar, margarine, soy milk and cocoa in a medium saucepan. Bring to a boil and allow to boil for 1-1/2 minutes only. Remove from heat and stir in oats, peanut butter and vanilla. Drop by tablespoonfuls onto wax paper. Cool until set, then store in the refrigerator.

Smoked Trout Salad

photo: thetasteoforegon

1 pound smoked trout, skinned and filleted
¾ cup mayonnaise
2 scallions, minced
1 tablespoon capers, mostly drained
1 tablespoon Dijon mustard
1 teaspoon paprika

Blend together all ingredients in a food processor until a smooth paté forms. Transfer to container; cover and chill for 24 hours before serving.

Apricot Peach Iced Tea


7 cups cool water
2 cans (5.5 ounces each) apricot nectar
2 tablespoons super fine sugar
3 pitcher size cold brew tea bags or 6 regular tea bags steeped in 1 cup boiling water (use either regular or peach flavored tea)
1 bag frozen sliced peaches or 1 pound sliced fresh peaches

In a large pitcher, stir together cool water, apricot nectar and superfine sugar. Add tea bags and let steep 7 minutes (or add the tea prepared in the boiling water). Add frozen or fresh peaches and pour over ice and serve.

GKC loves to make homemade teas. Try this Berry Iced Tea too, it’s a big GKC reader favorite.

Mexican Pot Roast

Serves 6

The beer in this roast makes the meat “fall off the bone” tender. The enchilada sauce gives it a Mexican flavor without adding too much spice.
1 (3-pound) brick roast or square roast or pot roast
1 tablespoon olive oil
Salt and pepper to taste
1 (15-ounce) jar red enchilada sauce
1 (12-ounce) can light beer or lager
1-1/2 cups low-sodium beef broth
2 sweet potatoes, peeled and cut into chunks
1 small acorn squash, cut into chunks
1 (15-ounce) can white beans, drained

Preheat oven to 450 degrees.
Rub the meat with the oil, salt, and pepper. Place it in a baking pan and roast for 30 minutes, turning it once halfway through.
Reduce heat to 350 degrees. Add the enchilada sauce, beer, and 1 cup of the broth. Cover with foil and cook for 2 1/2 hours, adding more broth as the liquid evaporates.
Add the potatoes, squash, and beans. Cook for 30 minutes more.
Uncover and cook until the vegetables are tender and the juices are slightly thickened, about 15 minutes. Carve the meat across the grain; serve it all drizzled with sauce and rice.