Prepare according to package instructions (Basically place cook in boiling salted water for 3-4 minutes).
Add sauce of your choice. Yum, easy, creamy, delicious and filling!
2 cloves garlic, crushed
2 cups packed, coarsely chopped basil leaves
1/4 tablespoon pine nuts
1/2 cup olive oil
In a food processor, blend the garlic, basil, pinch salt, and pine nuts into a paste. Gradually blend in olive oil; adjust seasoning.
Homemade Marinara Sauce:
10 vine-ripened tomatoes, cut in ½ inch pieces
4 shallots or 1 onion, chopped
3 cloves garlic, chopped
¼ cup olive oil
½ red pepper, chopped
¼ cup sun-dried tomatoes in oil, chopped
2 teaspoons kosher salt
2 tablespoons red wine
¼ cup fresh basil, chopped
Heat the olive oil over medium-high heat in a sauté pan. Add the onions and cook for 5 minutes. Add the red pepper and cook for 5 more minutes. Add the sun-dried tomatoes, garlic, and fresh tomatoes. Turn down the heat and cook for approximately 20 – 30 minutes until all vegetables are soft and blended. Add the kosher salt and red wine. Turn up the heat and boil the sauce for 2 minutes. Add the basil and turn off the heat and serve as a dipping sauce or add pasta and make into a meal.
This can be made 3 days in advance and kept in the refrigerator.
1 cup shortening or unsalted margarine
1½ cups sugar
2¾ cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
Preheat oven to 375 degrees
In a medium bowl, cream together the shortening and 1½ cups sugar. Stir in the eggs. Sift together flour, baking soda, cream of tartar and salt. Stir into the creamed mixture until well blended.
In a small bowl, stir together the 2 tablespoons sugar the cinnamon. Roll dough into walnut sized balls, and then roll the balls in the cinnamon sugar mixture. Place them onto an ungreased cookie sheet about two inches apart.
Bake for 8 to 10 minutes. Cool and enjoy.
Makes about 3 dozen cookies.
Freeze these for up to a month for a quick microwaveable dinner.
1 16-ounce bag store-bought pizza dough
6 tablespoons fresh or jarred marinara sauce
6 store- bought turkey meatballs (use yesterday’s leftovers)
1 teaspoon soy milk
How to :
1. Preheat oven to 375°F
2. Roll the dough out about ¼ inch thick. Cut into pieces for each muffin cup (you should get about 8-10 from 16 oz. of dough)
3. Grease a muffin tin. Line each cup with a piece of dough, letting the excess hang over the sides.
4. Fill each with 1 tablespoon of sauce and 1 meatball.
5. Gather each bit of excess dough up around the filling, pinching it together at the top.
6. Whisk the egg with the soy milk to make a wash. Brush it onto each pouch.
7. Bake until golden, 15 to 20 minutes
Pinch off some pizza dough, hand your toddler a rolling pin, and watch him lock in
4 pieces trout, filleted
½ cup (8 ounces) butter (can use margarine to make it pareve)
1 teaspoon salt
2 teaspoons garlic
½ teaspoon pepper
Melt butter over medium heat in a frying pan. Add trout and sprinkle with spices. Cook for 5 minutes, flip and cook for 5 minutes more. Couldn’t be easier. Couldn’t be more delicious. Serves 8.
2 16-ounce eggplants, cut crosswise into ½-inch-thick slices
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
¾ cup pine nuts, toasted
¾ cup dried currants
½ cup drained capers
2 14 ½ -ounce cans diced tomatoes in juice
1 pound fusilli pasta
1 cup freshly grated parmesan cheese
½ cup chopped fresh basil
Place eggplant slices on large rimmed baking sheet. Sprinkle with salt. Let stand 20 minutes. Turn eggplant slices over. Sprinkle with salt. Let stand 20 minutes longer. Rinse eggplant. Drain: pat dry with paper towels. Cut eggplant into ½-inch cubes. Set aside.
Heat olive oil in heavy large skillet over medium-high heat. Add onion and sauté until golden, about 4 minutes. Add garlic; sauté 1 minute. Add eggplant; sauté until tender, about 10 minutes. Stir in pine nuts, currants and capers; sauté 1 minute. Add tomatoes with juices; bring to simmer. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add eggplant mixture, ¼ cup cheese and basil. Toss to combine. Transfer to large bowl. Serve, passing remaining cheese separately.
1 package lasagna noodles, cooked and drained
8 tablespoons butter or margarine
½ onion, chopped
1 carrot, peeled and chopped
½ cup flour
5 cups milk
1 teaspoon nutmeg
Salt and pepper
4 tablespoons butter or margarine
4 tablespoons olive oil
4 (8 ounce) packages sliced mushrooms
2 teaspoons minced garlic
1 tablespoon tomato paste
1 (29 ounce) can diced tomatoes, drained
3 cups grated mozzarella cheese
Make béchamel sauce:
Heat the 8 tablespoons butter or margarine in a saucepan over medium heat. Add onion and carrots and cook for 5 minutes. Whisk in flour and cook for 2 minutes. Whisk in milk. Bring to a boil; reduce and heat and simmer, continually whisking, 25 minutes. Sauce should thicken. Stir in nutmeg, salt and pepper.
In the meantime, heat 4 tablespoons butter or margarine and olive oil in a large skillet over medium heat. Add mushrooms and garlic and sauté for about 10 minutes. Stir in tomato paste and diced tomatoes and cook for 10 minutes, stirring occasionally. Set aside.
Preheat oven to 375 degrees. In a 9 x 13-inch baking dish spread a layer of tomato-mushroom sauce. Cover with a layer of noodles. Spread 1 cup of béchamel sauce over top. Sprinkle with 1 cup of cheese and 2 cups of tomato-mushroom sauce. Add another layer of noodles and repeat. Top with remaining noodles and remaining 1 cup cheese. Bake for about 45 minutes to 1 hour until cheese is lightly browned.
2 teaspoons minced garlic
4 (6 ounce) bags baby spinach
¼ cup sun-dried tomatoes, thinly sliced
3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon red pepper flakes
2 teaspoons balsamic vinegar
¼ to ½ cup crumbled feta cheese
In a large skillet over a low heat, sauté garlic and spinach in oil until softened. Don’t rush it; keep the heat low and let the extra moisture evaporate. Sprinkle with salt and red pepper flakes and stir gently. When spinach is fully soft and most of the liquid has evaporated, remove from heat and toss with balsamic vinegar and feta. Serve immediately.
1-1/2 cups flour
¾ cup brown sugar
1 teaspoon baking soda
½ cup non-dairy creamer or soy milk, mixed with ½ teaspoon vinegar
1/3 cup margarine, melted
1 teaspoon vanilla
1 cup chopped fresh rhubarb
¼ cup sugar
½ teaspoon cinnamon
2 teaspoons cold margarine, cut into small pieces
Preheat oven to 375 degrees. Combine flour, brown sugar and baking soda in a bowl. Whisk together non-dairy creamer-vinegar mixture, vanilla and egg. Add to flour mixture and stir just until blended. Do not over mix. Stir in rhubarb. Spoon batter into greased muffin cups.
Mix together sugar and cinnamon. Cut in margarine with a fork or your fingers until coarse crumbs form. Sprinkle crumb mixture over batter. Bake for about 25 minutes. Cool on wire racks. Makes 12.
1 pound fettuccini
Salt and pepper
8 tablespoons butter, cut into pats, divided
8 ounces loosely packed, finely grated Parmesan cheese (about 2 1/2-3 cups. I like to grate the fresh Parmesan)
2 packages of mushrooms, sliced (16 ounces total or more to taste)
½ cup marsala wine
2 tablespoons olive oil
Heat a large sauté pan over medium heat. Add olive oil and 2 Tablespoons of butter. Add mushrooms and cook for 3 -4 minutes. Add the marsala wine and continue to cook until most of the liquid has boiled off, about 5 minutes more. Add salt and pepper to taste.
Bring a large pot of water to a boil.
Preheat the oven to 200ºF. Place a large shallow serving bowl in the oven to warm.
When the water boils, season with salt, add the pasta and cook to al dente.
When the pasta is just about done, remove the warm bowl or platter from the oven. Scatter the butter pats into the warm serving dish. Add the mushrooms to the dish. Reserve a generous ladleful of starchy cooking water, then drain the pasta and place it over the butter; pour the starchy water over the top. Scatter half of the cheese over the pasta and toss for 1 minute. Add more cheese and continue to toss another 2 minutes, until the pasta is evenly coated and the cheese has melted into the sauce. Serve immediately.
½ cup ketchup
1 ½ tablespoons hickory barbeque sauce
1 tablespoon sugar
1 ½ pounds lean ground beef
½ cup all-purpose flour
¼ teaspoon salt
½ teaspoon onion powder
¼ teaspoon pepper
2 cloves garlic, minced
¾ cup Italian bread crumbs
1 egg beaten
1. Preheat the oven to 400° F.
2. In a large bowl, stir together the ketchup, barbeque sauce and sugar; set aside ¼ cup of the mixture.
3. With your hands, mix in the remaining ingredients.
4. Form the mixture into a loaf and place in a greased 9 by 5-inch loaf pan.
5. Bake, covered for 30 minutes.
6. Uncover and drain the fat from the pan, then slice the meatloaf while still in the pan.
7. Drizzle the reserved tomato mixture evenly over the meatloaf.
8. Bake, uncovered, for an additional 30 minutes, or until cooked through.
5 tilapia fillets (or other white fish fillet)
1/4 teaspoon cayenne pepper
Salt and black pepper
Fresh vegetable medley (choose your favorites)
2 cup diced tomatoes
1 cup diced red onion
1/2 cup diced jalapeno
4 tablespoons chopped fresh cilantro
Salt and black pepper, to taste
2 teaspoons salad oil
2 teaspoons white vinegar
1 teaspoon granulated garlic
2 cups chopped mango
1. Brush both sides of the tilapia with oil
2. Shake the seasoning (cayenne, salt, pepper) over both sides of the tilapia.
3. Cook the tilapia on a clean, lightly oiled grill, smooth side down. Cook to an internal temperature of 145° F, turning once during cooking, about 4-8 minutes total cooking time.
4. Cook the rice according to package directions, and steam the vegetable medley; season with lemon pepper.
5. To make the mango salsa, mix all the ingredients but the mango together in a bowl. Just before serving, add the mango and mix lightly.
6. To serve, top the fish with salsa.
2 (1-1/2 pounds each) skirt steaks
1 cup lime juice
1/2 cup tequila
4 teaspoons minced garlic
4 serrano chilies, sliced
½ cup cilantro, chopped
Combine the lime juice, tequila, garlic, chilies and cilantro in a plastic container or freezer-strength Ziploc bag. Add steak and make sure it is completely immersed in the marinade. Seal tightly and leave in refrigerator overnight.
Remove from marinade and grill, 3-5 minutes per side. Slice thinly and serve with tortillas, salsa and guacamole.
2 (6 ounce) packages baby spinach
2 avocadoes, thinly sliced
½ cup dried cherries
¼ cup water
¼ cup lime juice
1/3 cup sugar
¼ cup canola oil
1 tablespoon poppy seeds
Using a hand blender (available in our SHOP), blend together the water, lime juice and sugar. Gradually add oil until emulsified (thickened). Stir in poppy seeds. Toss with salad ingredients.
A slightly healthier version than the fried ones served at the pizzeria.
1 (10 ounce) package string cheese
½ cup flour
¼ cup cornstarch
2 egg whites
2 tablespoons water
1-1/2 cups bread crumbs
1 teaspoon oregano
2 tablespoons butter or margarine, melted
Marinara sauce of your choice
Cut each piece of cheese in half. Combine flour and cornstarch and place on plate. Beat egg whites with water in a shallow bowl. Combine bread crumbs with oregano and place on another plate. First dredge cheese in flour mixture, then dip in egg white mixture and finally coat with bread crumbs. Place on baking sheet and freeze for 1 hour.
Preheat oven to 400 degrees. Drizzle cheese sticks with melted margarine. Bake for about 7 minutes. Serve warm with sauce.
It’s almost berry season; if you’re lucky it is already!
2 frozen prepared pie shells, thawed
4 cups fresh blueberries
¾ cup sugar
¼ cup quick-cooking tapioca
½ teaspoon almond extract
Preheat oven to 425 degrees. Combine blueberries, sugar, tapioca and almond extract in a large bowl and mix well. Spoon into crust. Roll out second crust and gently place over blueberry filling. Press edges together to seal. Cut 3 to 5 slits in the top crust. Sprinkle with sugar. Bake for 20 minutes. Reduce heat to 375 degrees. Bake for 35 minutes longer. Cool. Extra delicious served with whipped cream or vanilla ice cream.
Extra-virgin olive oil, for greasing and drizzling
2 ounces goat cheese, cut into little pieces
1 10-ounce package frozen spinach, thawed and squeezed dry
1 ½ cups mushrooms, sliced
2 large eggs plus 2 egg whites
1 15-ounce container part-skim ricotta cheese
2 tablespoons all-purpose flour
1/2 teaspoon freshly grated nutmeg
6 to 8 scallions, chopped
1 tablespoon grated parmesan cheese
½ cup shredded mozzarella cheese
1 teaspoon paprika
Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees F. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.
Mix the goat cheese, spinach, mushrooms, eggs, egg whites, ricotta, flour, nutmeg, and scallions in a bowl.
Pour the mixture into the prepared dish and sprinkle with the parmesan and mozzarella cheese and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes.
3 lbs. London broil
¼ cup soy sauce
¼ cup ketchup
1/3 cup white vinegar
3 tablespoons honey
2 tablespoons minced onion
4 cloves garlic, minced
½ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon pepper
Combine all ingredients except the meat. Pour over the meat and marinate for 2 – 12 hours. Preheat oven to 350 degrees or to broil, either bake the London broil covered for one hour to 1 ½ hours or broil for 5 minutes, turn it over and broil for 5 additional minutes until the meat is cooked through.
Alternatively, the meat could be grilled indoors on a grill pan for approximately 7 minutes each side or on an outdoor grill until cooked through.
By my friend and Shabbos Guest Heather Malek
1 cup lentils, picked through and rinsed
1 can (14.5 oz) low sodium chicken broth (1 3/4 cup)
1 tablespoon vegetable oil
1 tablespoon cumin seeds
2 shallots, thinly sliced
1/3 cup sweetened shredded coconut
1 large Yukon gold potato (10 oz) peeled and cut into 1/4 in cubes
6 oz baby spinach
1) In 2 quart saucepan, combine lentils, broth and 1 cup water. Cook on high until boiling. Cover and reduce heat to medium-low; simmer 15 minutes or until tender.
2) Meanwhile, in deep 12-in skillet, heat oil on medium until hot. Add cumin seeds and cook 15 to 30 seconds or until fragrant, stirring. Add shallots and coconut. Cook 3 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook 2 minutes. Carefully pour lentil mixture into skillet; stir to combine. Cover and cook 10 minutes.
3) Stir in spinach and 1/4 teaspoon salt. Cook 2 minutes or until spinach is wilted, stirring. Serve over rice.
2 tablespoons dark sesame oil, divided
2 garlic cloves, finely minced
2 pounds chicken breasts, skinless and boneless
1 head broccoli, stems removed
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 pound green beans, diced
1 head bok choy, chopped
2 to 3 tablespoons teriyaki sauce
Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.