Apricot Peach Iced Tea
Mexican Pot Roast
Basic Grilled Chicken Breast
Esther's Jezebel Grilled Chicken Sauce
Fresh Corn and Avocado Salad
Green Beans with Walnuts and Sweet Vinaigrette
Quinoa Garbanzo and Spinach Salad with Smoky Dressing
Chocolate Cake with Praline Topping
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.
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.
This is the easiest, quickest grilled chicken breast. Serve it with Esther’s Jezebel Sauce or any BBQ sauce that you like.
1 cup Italian dressing (oil based)
8 boneless, skinless, chicken cutlets, pounded to about ½ inch thickness (all in equal sizes)
Marinate the chicken in the dressing for 4 hours or up to overnight in the refrigerator. Heat the grill or grill pan. Discard the dressing. Grill the chicken on a hot grill for about 3 – 4 minutes, flip and continue cooking until cooked through, about 3 more minutes. Remove from the grill and serve warm or at room temperature.
My cousin Esther sent me this recipe at least 5 years ago, maybe more. I am not sure what took me so long to try it (maybe finding the apple jelly but I am not sure I ever really looked). I found the recipe upon looking through all my old recipes in order to select the most special recipes to include in our upcoming cookbook. Finally I set it aside and decided to try it. It’s great, savory and sweet and so perfect for the summer. I served it with regular grilled chicken, roasted salmon and even as a dip drizzled on cream cheese. I found the apple jelly at Fairway market but the Hero brand carries it and that is available in most kosher markets. Thank you cousin Esther and keep those delicious recipes coming!
1 (18 ounce) jar apple jelly
1 (18 ounce) jar peach preserves or jam
4 ounces white horseradish
1/3 cup dry mustard (the original recipe calls for Coleman’s dry mustard)
Stir until dissolved. Let sit for an hour and then stir again. Keep in the refrigerator for a long time. Serve with grilled chicken, on salmon, or as a dairy dip on cream cheese.
This has all of summer’s best produce in every bite. It’s great for lunch or for Shalosh Seudas. Fresh summer corn, fresh basil, and fresh tomatoes, come together in this bright and beautiful side dish.
6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-inch cubes
1/3 cup chopped fresh basil leaves
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.
Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.
Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
I love corn in almost anything, do you? Try fresh corn in this dish too, Southwestern Rice and Corn Salad
Incredibly good side dishes are hard to find but, according to my family, no green bean dish could ever be bad. Really; roasted, steamed, or with this vinaigrette, they always appeal to the whole crowd.
1/3 cup extra-virgin olive oil
1/3 cup minced shallots
3 tablespoons plus 2 teaspoons red wine vinegar
2 tablespoons chopped fresh mint
1-1/2 teaspoons kosher salt
1 teaspoon sugar
1/2 teaspoon black pepper plus additional (for sprinkling)
1/3 cup dried tart cherries or craisins
1-1/2 pounds trimmed slender green beans
1/2 cup walnuts, toasted, chopped
Whisk olive oil, shallots, red wine vinegar, fresh mint, kosher salt, sugar and 1/2 teaspoon pepper in small bowl. Mix in dried cherries or craisins. Set aside. DO AHEAD Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
Fill large bowl with water and ice and set aside. Cook green beans in large pot of boiling salted water until crisp-tender about 3 to 4 minutes. Drain. Transfer to bowl with ice water to cool them and stop them from cooking further. Drain.
Toss green beans, walnuts, and vinaigrette in large bowl. Serve at room temperature or slightly warmed.
This is colorful and easy to make. This smoked paprika gives it a smoky and unusual flavor.
1-1/2 cups quinoa, rinsed, drained
4 cups (packed) baby spinach leaves
2 (15- to 16-ounce) cans garbanzo beans (chickpeas), rinsed, drained
1-3/4 cups unpeeled English cucumbers, cut into 1/3 inch cubes
1 (1-pint) container multicolored baby heirloom tomatoes, halved (2 1/2 cups) or regular grape tomatoes
1 cup (packed) fresh mint leaves
1/4 cup red wine vinegar
2-1/2 teaspoons smoked paprika (use the McCormick brand or another brand that naturally smokes the paprika)
1/2 cup olive oil
Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.
Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, and mint leaves in extra-large bowl. Add cooled quinoa and toss gently to blend.
Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season generously with salt and pepper.
Like quinoa? Try this quinoa recipe too, Quinoa Salad with Edamame
More chocolate cake…what could be bad? Super delicious praline topping. You can also make this with a super easy chocolate cake recipe and then add the ganache and praline.
1/2 cup (1 stick) unsalted margarine, cut into 1/2-inch cubes, room temperature
1/4 cup natural unsweetened cocoa powder
1/2 cup boiling water
1 cup all purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon coarse kosher salt
1/4 cup soy milk
½ tablespoon white vinegar
1 large egg
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
3 tablespoons pareve whipping cream
2 tablespoons (1/4 stick) unsalted margarine, cut into 1/2-inch cubes
3/4 cup (packed) dark brown sugar
1/4 cup pareve whipping cream
3 tablespoons unsalted margarine
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup pecans, toasted, chopped
Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.
Place margarine and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk soy milk, vinegar, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into soy milk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
Place chocolate and pareve cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in margarine. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours and up to 1 day.
Stir brown sugar, pareve whipping cream, and margarine in heavy large saucepan over medium-high heat until margarine melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly). DO AHEAD Can be made 1 day ahead. Cover with cake dome. Store at room temperature.
1 cup low-fat milk
2 egg whites
2 cups whole-wheat flour
2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons finely ground toasted hazelnuts
1. Preheat oven to 400 degrees. Lightly grease10 popover pan cups or six to eight muffin tins.
2. Combine ingredients in a medium size bowl and whisk until smooth. Do not overbeat. Fill tins two-thirds full. Bake for 15-20 minutes at 350 degrees. Serve warm.
Each muffin has 93 calories, 2.5 grams of fat, 27 mg cholesterol, 103 mg sodium, and 1.25 grams dietary fiber. Enjoy!
¾ cup milk
¼ cup chocolate syrup
3 scoops vanilla ice cream
Place all ingredients in blender and blend until smooth. Serves 2.
3 ears fresh corn
4 (3/4-inch thick) ahi tuna steaks (4 to 6 ounces each)
2 to 4 tablespoons olive oil
1/3 cup chopped cilantro
1 jalapeno, chopped
Juice of 1 lime
1 to 2 avocadoes, peeled and diced
Preheat broiler. Remove kernels from ears of corn and place in roasting pan. Broil for 5 to 10 minutes, watching carefully to prevent burning. Remove from oven and cool completely. Heat olive oil in large skillet over medium-high heat – start with 2 tablespoons and add more if necessary. Add tuna and sear – about 2 minutes per side. (if you like it really raw, do 1 minute per side; if you like it cooked through, do 4 to 5 minutes per side). Remove from heat and cool. Slice or chop tuna into smaller pieces and toss with corn, cilantro, jalapeno and lime juice. If not serving immediately, refrigerate until ready to serve. Stir in avocado just before serving.
We have other recipes using fresh tuna. Try your hand at these Seared Tuna Steaks with Citrus Sauce.
This is the basic building block of milkshakes. You can change the flavor of the ice cream or add your favorite fruit to create a completely different beverage.
3 cups ice cream
1-1/2 cups milk (it will definitely be richer with whole milk)
2 teaspoons vanilla
2 teaspoons sugar
Blend all ingredients on low to medium speed in blender and serve. Makes 2 servings - don’t forget to share!
4-1/2 to 5 cups flour
2 heaping teaspoons yeast
¾ cup nondairy creamer or soy milk
½ cup water
½ cup margarine
1/3 cup sugar
1 teaspoon salt
½ cup purchased basil pesto or make your own
In a large bowl, combine 2 cups of flour and yeast; set aside. In a microwave or saucepan, heat soy milk (or creamer), water, margarine, sugar and salt until lukewarm and margarine begins to melt. Add to flour mixture and stir. Add egg and whisk together. Stir in pesto. Add remaining flour, one cup at a time, stirring constantly. Knead until dough becomes smooth and elastic. Shape dough into ball and roll in an oiled bowl. Cover and let rise for 2 hours. Punch dough down and divide in half. Let it rest for 10 minutes. Divide each piece of dough into nine pieces shape into balls. Place in greased muffin tins. Cover again and let rise an additional ½ hour. Preheat oven to 375 degrees. Bake for 12 to 15 minutes – until golden. Remove from pans to cool on racks.
If you’re still craving homemade bread, I highly recommend this semolina one.
¼ cup plus 3 tablespoons olive oil
2 to 3 onions, thinly sliced
4 (8-ounce) packages sliced mushrooms
1 (5-pound) brisket
2 cups beef broth
¼ cup ketchup
2 tablespoons brown sugar
1 tablespoon flour
2 teaspoons instant coffee (not prepared)
½ teaspoon pepper
In a large skillet, heat ¼ cup oil over low heat. Add onions and cook until soft and lightly golden – do not brown. Remove from pan, add 1 tablespoon olive oil and sauté the mushrooms until browned. Remove and toss with onions. Heat remaining oil in pan and add brisket. Sear on both sides – about 5 minutes each. Preheat oven to 325 degrees.
Place ½ of the mushroom-onion mixture along the bottom of a large roasting pan. Top with brisket and rest of mushroom-onion mixture. Whisk together beef broth, ketchup, brown sugar, flour, coffee and pepper. Pour over brisket. Cover tightly and cook for about 4 hours, basting halfway. Let stand and rest before slicing. Keep in gravy for reheating.
Everyone loves brisket and everyone has their favorites. If this one doesn’t do it for you (although I can’t imagine why!), try one of our popular hits.
Your favorite 2-servings milkshake recipe – it can be chocolate or vanilla, depending on your taste preference.
1 cup brewed coffee, chilled
Blend on low speed until all ingredients are incorporated. Perfect on a lazy summer afternoon.
1 cup chicken broth
3 teaspoons cornstarch
3 teaspoons rice vinegar
4 teaspoons soy sauce
2 tablespoons peanut oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
2 pounds skinless, boneless chicken breasts, cut into strips
2 zucchini, chopped
4 stalks scallions, chopped
Peanuts or cashews (optional)
Whisk together chicken broth, cornstarch, rice vinegar and soy sauce and set aside. Heat peanut oil over medium-high heat in wok. Add garlic and ginger and sauté briefly Add chicken and stir fry until no longer pink. Add zucchini and scallions and continue sautéing until browned. Add sauce and bring to a boil. Reduce heat and simmer for 2 to 5 minutes. Serve over rice. Top with peanuts or cashews if desired.
We like stir-fry in almost all its permutations. This recipe is another one of our favorites.
2 tablespoons olive oil
2 large sweet potatoes, peeled and cubed
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon cinnamon
1 (16 ounce) package fusilli
1 cup peanut butter
1 (8-ounce) package tofutti cream cheese
2 tablespoons chili sauce
2 tablespoons soy sauce
Preheat oven to 400 degrees. Toss sweet potatoes with olive oil and spices. Spread in pan and roast until soft – about 1 hour, stirring every 20 minutes. Cook pasta according to package directions. Drain, reserving 1-1/2 cups water. In a sauce pan combine the peanut butter, tofutti cream cheese, chili sauce and soy sauce. Stir in the reserved water. Toss pasta with sauce and sweet potatoes.
As a variation, you can just make more sweet potatoes, adjusting the spices accordingly and serve them without the pasta or sauce as a side dish. For another sweet potato treat, check out this dish.
This drink is evocative of everyone’s favorite summertime treat.
3 cups vanilla ice cream
1-1/4 cups orange juice
¼ cup milk
2 teaspoons vanilla
2 teaspoons sugar
Place all ingredients in blender and blend on low to medium speed. Serve immediately!
This trifle couldn’t be easier – you can substitute fresh fruit tossed with a little sugar or liqueur if you prefer.
1 (8-ounce) package tofutti cream cheese
1 cup powdered sugar
1 teaspoon vanilla
2 cups pareve whip, beaten to stiff peaks
2 packages lady fingers
1 (21-ounce) can blueberry pie filling
Cream together tofutti cream cheese, powdered sugar and vanilla. Gently fold into whip. Line a trifle bowl with lady fingers. Spread with ¼ of whip mixture. Add another layer of lady fingers and another layer of whip. Spread half of pie filling over this. Repeat. Chill completely before serving and keep stored in the refrigerator.
If you’re a trifle fan, you might also like this strawberry shortcake version.
I love making halibut because it’s a hearty alternative to other white fish and different flavor to traditional salmon. This one is easy and creamy and very filling. I love the combination of Dijon mustard and butter. Sometime I add fresh tarragon to finish it with a little more spice.
1 cup all-purpose flour
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 teaspoons coarse grained Dijon mustard
2 large eggs
1-1/4 cups pecans, finely chopped
1-1/4 cups fresh or dried breadcrumbs
8 (6-ounce) skinless halibut fillets
1/4 cup butter
For the fish:
Combine flour, salt, and pepper in a shallow bowl. Whisk mustard and eggs in another shallow bowl. Combine pecans and breadcrumbs in a third shallow bowl.
Dredge each halibut fillet in flour mixture, shaking off excess. Dip halibut in egg mixture to coat; drain excess. Place halibut in pecan mixture, pressing slightly to coat both sides of the fillet.
Melt 2 tablespoons butter over medium heat. Add fillets, in batches, and cook 2 minutes on each side or until lightly browned, adding additional butter as needed. Arrange fillets on a foil-lined baking sheet. Bake at 350 degrees for 10 minutes or until done. Serve with Dijon Cream Sauce.
Dijon Cream Sauce
1 cup heavy whipping cream or milk
1/2 cup coarse grained Dijon mustard
Freshly ground black pepper
¼ cup fresh tarragon (optional)
Combine cream and Dijon mustard in a medium saucepan. Whisk constantly over low heat 3 minutes or until heated. Season to taste with salt and pepper. Add tarragon and drizzle over halibut.
The kosher version of this popular pizza is amazing and surprisingly close to the treif version (just with imitation chicken). Barbeque chicken pizza became all the rage when the California Pizza Kitchen craze made it popular way back. I still remember my non-Jewish friends talking about how good it was. GKC loves this one and my kids request it often.
2 packages pizza dough (I like Trader Joe’s)
1 cup of your favorite barbeque sauce
1 cup tempeh or soy imitation chicken strips
3 tablespoons olive oil
1 red onion, sliced
1 red pepper, sliced
½ cup chopped cilantro
1 cup shredded mozzarella cheese
Preheat oven to 375 degrees.
Heat the olive oil in a large sauté pan. Cook the onions and the peppers until soft, about 6-7 minutes. Remove from heat. Add the imitation chicken strips and the barbeque sauce and mix well.
Roll out the pizza dough and place onto a baking sheet or a pizza stone. Spread the onion, pepper, chicken mixture over the pizza dough. Sprinkle the cilantro and the cheese on top. Then add some kosher salt and pepper to taste.
Bake for 20 minutes, or until cheese is melted and bubbly.
From GKC reader Leora Weinreich
GKC loves it when reader share recipes. This one is easy and low in fat (only 1 egg and ¼ cup of oil). It seems like a good one to have around as a snacking cake or a mid-week light dessert.
3 ripe bananas, mashed
1 cup flour
1 cup sugar
1/4 cup canola oil
1 teaspoon baking soda
1/2 cup chocolate chips
Preheat oven to 350 degrees. Grease a loaf pan and set aside.
Mash the bananas with a potato masher, a fork, a spoon, or your hands (potato mashers work best).
Add the flour, sugar, egg, canola oil, and baking soda. Mix until doughy. Then add chocolate chips. Pour into prepared pan.
Bake for 1 hour. Enjoy!
16 large butter lettuce leaves
1/2 cup Asian sweet chili sauce
1 pound Soy Ground Round (soy ground meat)
2 scallions, minced
2 tablespoons soy sauce
1 teaspoon cornstarch
2 tablespoons peanut oil
3 medium shiitake mushrooms (about 1 ounce), stemmed, minced
2 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1/4 cup unsalted, roasted cashews, chopped
Arrange lettuce leaves on a large platter. Pour chili sauce into a small bowl; place on platter with leaves. Mix soy ground round, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally. Heat oil in a large nonstick skillet. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger and stir-fry 10 seconds. Add soy meat mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Spoon mixture into lettuce leaves, dividing equally. Garnish with cashews. Roll leaves around filling and dip into chili sauce.
This is a great weeknight dinner or lunch anytime. I like to eat it sometime before a fast because it is filled with carbs but also has some healthy protein in it. Its great with smoked salmon too but that may be too salty before a fast.
2 tablespoons vegetable oil
8 large eggs
2 tablespoons milk
1/2 teaspoon kosher salt
1 teaspoon pepper
2 tablespoons chopped chives
1 red pepper, sliced and cut in half
1 cup diced tomato
8 ounces cooked salmon fillet (I use whatever is left over from a weeknight salmon dish), cut into bite-size pieces or smoked salmon
1/2 cup cream cheese, softened
4 large (burrito-size) flour tortillas, warmed
1. Heat oil in a skillet over high heat. Add eggs and milk; scramble in skillet. Cook until barely set, then stir in salt, pepper, chives, red pepper, tomato, and salmon.
2. Spread 2 tablespoons cream cheese onto center of each tortilla. Spoon warm egg mixture over cheese, dividing evenly. Roll up burritos, tucking in ends. Serve with salsa if you like.