Gourmet Kosher CookingIngredients
1 (32 ounce) bag frozen broccoli, defrosted
1 (32 ounce) box Portobello mushroom soup
1 (14 ounce) can mushroom pieces, drained
2 (10 ounce) bags egg noodles, cooked and drained
4 eggs
½ cup Panko or other bread crumbs
2 tablespoons margarine, broken up into small pieces
Preparation
Preheat oven to 350 degrees. Combine first 5 ingredients and mix well. Pour into 9 x 13-inch pan. Sprinkle with bread crumbs and dot with margarine. Bake for 45 minutes to 1 hour.
Ingredients
1/3 cup olive oil
1 onion, chopped
2 carrots, thinly sliced
2 teaspoons minced garlic
1 cup white wine
1 (29 ounce) can diced tomatoes, drained
1 cup water
Salt and pepper to taste
6 trout fillets, skin on
Preparation
In a large frying pan, heat the olive oil over a medium heat. Add the onion, carrots and garlic and sauté for about 10 minutes. Stir in wine and cook for about 15 minutes more until a lot of the wine has evaporated. Stir in the tomatoes, water, salt and pepper. Simmer, uncovered for about 15 minutes, stirring frequently. Add fillets and immerse in the sauce. Simmer for about 20 minutes more, flipping the fillets halfway through, until thoroughly cooked. Serve with rice or couscous.
I don’t know if this qualifies for Cooking with Kids; it certainly qualifies for Eating with Kids!
1 egg
¼ teaspoon granulated garlic
¼ teaspoon oregano
¼ teaspoon basil
1/8 teaspoon pepper
1 pound lean ground beef
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 potatoes, chopped
1 tablespoon olive oil
1 teaspoon minced garlic
2 (32 ounce) boxes pareve or regular chicken broth
1 (29 ounce) can whole tomatoes
1 (6 ounce) can tomato paste
1 cup uncooked alphabet pasta
Combine first 5 ingredients and shape into small balls. Brown in a small frying pan over medium heat. Set aside.
In a large Dutch oven or stockpot, sauté the onion, celery, carrots and potatoes in the oil for about 5 minutes. Add garlic and sauté for 1 minute more. Add the broth, tomatoes and tomato paste and bring to a boil. Add pasta and cook for about 5 minutes. Drop in meatballs and reduce heat. Simmer, uncovered for about 15 to 20 minutes.
These are the best brownies ever (even better than Duncan Hines!) – except perhaps for the contest winners!
1 cup (2 sticks) margarine, softened
5 ounces unsweetened chocolate, chopped
2 cups sugar
4 eggs
1 cups flour
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease a 9-inch square pan.
Melt margarine and chocolate together over low heat. Cool to lukewarm and stir in sugar. In a separate bowl, beat the eggs, then fold in the cooled chocolate mixture. Fold in flour until just incorporated, being careful not to overmix. Stir in chocolate chips. Pour into prepared pan and bake for 45 to 50 minutes. Do not overbake.
Ingredients
Vegetable Cooking Spray
1 cup chopped onion
3 cloves garlic, minced
1 cup water
½ cup diced green bell pepper
2 tablespoons chili powder
1½ teaspoons ground cumin
2 (14½-ounce) cans no-salt-added, stewed tomatoes, undrained
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can garbanzo beans, drained
2 cups leftover turkey, shredded or cut in chunks
¼ cup pareve tofutti sour cream
Preparation
Coat a Dutch oven with cooking spray, place over medium heat until hot. Add water and next 6 ingredients, bring to a boil. Reduce heat, simmer, uncovered, 30 minutes. Add turkey and heat through. Ladle into individual soup bowls, top with tofutti sour cream. Yield: 1½ quarts.
2 cups leftover turkey, shredded or cubed
¼ cup pine nuts (optional)
1 – 2 cups fresh basil leaves
4 garlic cloves, minced
1 cup olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
Blend all ingredients except turkey in blender to make a basil/pesto dressing. Pour ½ of dressing on turkey and marinate.
For salad
10 grape tomatoes
1 head arrugula
Other lettuce of choice
1 can hearts of palm
3 scallions
Put salad ingredients together. Toss with the turkey in the pesto right before serving. Add more dressing as needed. Be careful not to overdress, it gets soggy.
Ingredients
8 oz. Ground Chicken, Turkey, or Vegetarian Ground Meat
2 tablespoons Soy Sauce
1 tablespoon Ginger, grated
1 tablespoon Scallions, chopped
1 tablespoon basil leaves, chopped
½ teaspoon kosher salt
½ teaspoon minced garlic
¼ teaspoon ground white pepper
1 package won ton wrappers
2 tablespoons vegetable oil
For the Filling: Combine all ingredients in a food processor. Puree until smooth. Brush wonton wrappers lightly with water on 1 side. Place about 2 teaspoons of filling in the center of each wrapper. Fold the wrapper around the filling, pressing to seal the filling.
In a large skillet, heat oil over medium heat until hot. Place pot stickers in the skillet and brown on both sides. Remove and serve with dipping sauce.
Dipping Sauce:
1 tablespoon lime juice or vinegar
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon fresh ginger, minced
¼ teaspoon cayenne pepper, or to taste
1 teaspoon sugar
Combine all ingredients and mix to dissolve the sugar.
Ingredients
2 (1 pound) packages cheese tortellini, cooked and drained
2 tablespoons olive oil
1 red onion, chopped
2 teaspoons minced garlic
2 portobello mushrooms, sliced
2 packages fresh spinach
2 (26 ounce) jars marinara sauce
Preparation
Heat oil over medium heat. Add onion and garlic and sauté until aroma fills the kitchen. Add mushrooms and continue. Add spinach and cook until moisture is eliminated. Stir in marinara sauce and simmer briefly. Mix cheese tortellini into sauce and serve.
This is the best kind of dinner – hearty, delicious and all in one pot!
Ingredients
4 tablespoons oil
2 teaspoons minced garlic
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 jalapeno pepper, diced
2 pounds lean ground beef
2 (15 ounce) cans cream-style corn
2 (15 ounce) cans tomato sauce
1 (15 ounce) can sliced mushrooms
1 tablespoon chili powder
2 (10 ounce) bags egg noodles, cooked and drained
Preparation
Heat oil over medium heat and sauté garlic, onion and peppers. Add ground beef and cook until meat is no longer pink. Stir in corn, sauce, mushrooms and chili powder. Simmer for 10 to 15 minutes. Stir in noodles and serve.
Ingredients
8 – 12 corn tortillas
1 (29 ounce) can enchilada sauce
1 (19 ounce) can black beans, drained
1 (19 ounce) can corn, drained
1 onion, diced
2 (8 ounce) packages shredded mozzarella or pizza cheese
Preparation
Preheat oven to 350 degrees. In a 9 x 13 inch pan, place a thin layer of enchilada sauce and then a layer of tortillas. Mix together the beans, corn and onion and put half that mixture on top of the tortillas. Cover with ½ the remaining sauce and 1/3 to 2/3 package of cheese. Repeat with a second layer, finishing the beans, corn and onion and the sauce. Top with 1 package of cheese. Bake, uncovered, for 45 minutes to 1 hour. Serve with sour cream and guacamole.
Ingredients
3/4 cup (1-1/2 sticks) margarine, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1/2 teaspoon baking soda
2 cups (12 ounce package) semi-sweet chocolate chips
Preparation
Preheat oven to 375 degrees. Beat together margarine, sugars and peanut butter until creamy. Beat in egg and vanilla. Gradually beat in flour and baking soda. Stir in chocolate chips.
Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake for 7 to 10 minutes or until edges are set. Let stand for a few minutes; then remove to wire racks to cool completely.
Ingredients
1 pound ground lean beef
1 pound ground turkey
2 tablespoons brown sugar
1 tablespoon lemon juice
½ teaspoon ground mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon ground pepper
1 teaspoon fish-free Worcestershire sauce
2 eggs
1 onion, chopped fine
1 cup bread crumbs
½ cup ketchup
2 jars favorite marinara sauce
Preparation
Gently mix together all ingredients except the marinara sauce. Heat marinara sauce over low flame. Form meat mixture into small (about golf ball size) balls but do not overwork the meat. Place into the warmed marinara sauce. Increase the heat to medium and bring the sauce to a gentle boil. Cover the pot and reduce the heat to simmer. Simmer for approximately 1 hour. Serve over spaghetti, rice, or plain.
Use leftovers in Pizza Pouches recipe.
This week we are featuring all vegetarian options.
Ingredients
2 tablespoons peanut oil
2 teaspoons minced garlic
1 teaspoon minced ginger
1 package tofu, drained and cut into cubes
1 (16 ounce) package frozen broccoli, partially thawed
Vegetables of your choice: sliced water chestnuts, sliced carrots, sliced celery, bamboo shoots
Sauce:
½ cup smooth peanut butter
2 tablespoons chili sauce (Heinz is fine)
2 teaspoons granulated garlic
½ cup warm water
2 teaspoons ginger
4 tablespoons red wine vinegar
4 tablespoons soy sauce
1 teaspoon crushed red chili peppers
Preparation
Heat oil over high heat in a wok or large frying pan. Add garlic, ginger and tofu and fry quickly until tofu browns. Add broccoli and other vegetables and continue frying until crisp but cooked. Stir in sauce and reduce heat. Bring to low simmer for 1- 2 minutes. Serve over rice.
Ingredients
2 tablespoons olive oil
2 teaspoons minced garlic
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/8 cup flour
2 teaspoons cumin
¼ butternut squash, cut into chunks
2 turnips, cut into chunks
4 carrots, cut into chunks
1 parsnip, cut into chunks
4 stalks celery, cut into chunks
2 (29 ounce) cans whole tomatoes with their juice
1 (15 ounce) can chick peas, drained
1 (32 ounce) box pareve chicken stock
Water to cover
½ teaspoon pepper
Preparation
In a medium stock pot, heat olive oil over medium heat. Add garlic, onion and mushrooms and sauté. Stir in flour and cumin until well mixed. Add remaining ingredients and bring to a boil. Reduce heat to simmer and cook for about 1 hour. Serve with bread or pasta.
8 slices challah (storebought or leftover from Shabbos)
2 eggs
½ cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
4 tablespoons margarine
Whisk together eggs, milk, vanilla and cinnamon. Soak each slice for 2 minutes. In the meantime, melt margarine over medium heat in a frying pan. Put in one or two slices at a time and cook until each side is brown – 5 minutes per side. Serve with syrup, margarine or confectioner’s sugar.
Ingredients
1 cup (2 sticks) margarine, softened
¾ cup sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 cups old-fashioned oats
1 teaspoon baking soda
½ teaspoon baking powder
1-1/2 cups semi-sweet chocolate chips
1 cup chopped toasted walnuts or pecans (optional)
Preparation
Cream together margarine and sugars. Beat in eggs and vanilla. Add dry ingredients and beat until just blended. Stir in chocolate chips and nuts, if using. Cover dough and chill for 1 hour.
Preheat oven to 350 degrees. Drop by tablespoonfuls onto greased cookie sheets. Flatten slightly and bake for 12-14 minutes, rotating halfway through baking. Cool on cookie sheets for 5 minutes; then remove to wire rack to cool.
Ingredients
2 ½ lb chopped meat
12 oz ketchup
24 oz ginger ale
½ cup honey
½ cup uncooked white rice
½ cup raisins (I leave out)
1 bag chopped green cabbage
¼ cup brown sugar
1 chopped onion
Salt and pepper to taste
Preparation
Boil ketchup, ginger ale, honey and brown sugar. In a separate bowl combine onions, salt, pepper, meat, rice and raisins. Make into meat balls. Drop the meatballs into the liquid. Add the bag of cabbage. Bring it back to a boil. Lower the heat and simmer for 90 minutes. These freeze really well.
Serves 4
Ingredients
4 cleaned chicken breasts, boned and skinned
1 cup flour
2 eggs, beaten
2 cups pecan pieces, finely chopped
1/4 cup apricot preserves
1/4 cup Dijon mustard
1 tablespoon olive oil
Preparation
Preheat oven to 350°. Lightly cover chicken breasts with flour, then dip in the egg mixture. Remove chicken breasts and place in chopped pecan pieces; press down so pecans adhere.
In a small bowl combine the apricot preserves and the Dijon mustard. Mix well and set aside. In a large frying pan, heat olive oil over medium heat; lightly brown cutlets on both sides, then place in oven for 10 minutes.
Spread the sauce evenly on four plates, slice chicken breasts and place over the sauce and serve.
Ingredients
1 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup firmly packed brown sugar
1 cup unsalted margarine
1 teaspoon vanilla extract
1 egg
6 oz. semisweet or bittersweet chocolate, cut into small pieces or chunks
1 cup chopped chocolate covered toffee (like viennese crunch)
Preparation
Preheat oven to 375 degrees.
In a bowl, sift together the flour, baking soda, and salt. Set aside.
In a large bowl, combine the brown sugar, margarine, and vanilla. Using an electric mixer beat until light and fluffy. Beat in the egg. Reduce the mixer speed to low and add the flour mixture and mix until just incorporated. Then mix in the chocolate and the toffee. Spoon the batter by heaping teaspoonfuls onto ungreased baking sheets about 2 inches apart.
Bake until golden brown, about 10 minutes, rotating pans to insure even cooking time for each batch.
Makes about 40 cookies.
