Basic Fried Chicken

Yes, folks, this is the real thing and I know that some of you are going to yell at me about the frying. But no one is forced to make this (unless your kids tasted this at my house!) and everyone likes a little indulgence now and then. (Everything in moderation…)

3 cups flour
2 teaspoons paprika
3 eggs
1/3 cup soy milk or nondairy creamer
2 tablespoons lemon juice
1 chicken, cut in 1/8th’s
Oil for frying

Stir together flour and paprika and place on flat plate. Whisk together eggs, soy milk and lemon juice. Dredge chicken in flour and then dip in egg mixture. Place on a baking sheet and chill for 1 hour (this is the secret step!) Pour oil into a large skillet – electric or otherwise. The oil should be about 2 inches deep. Heat and add chicken when sizzling. Fry for about 10 minutes on each side – until golden brown. Reduce heat, cover and cook for an additional 20 minutes. Drain on paper towel.

Alternatively, after frying 10 minutes on each side, drain immediately on paper towels. Remove from paper towels and place in a baking pan in a preheated 350 degree oven and bake for about 20 minutes.

Apricot-Almond Mandelbroit

6 tablespoons margarine, softened
1 cup sugar
2 eggs
½ teaspoon vanilla
1-1/3 cups flour
½ teaspoon baking powder
¾ cup diced dried apricots
2/3 cup toasted slivered almonds
2/3 cup semisweet chocolate chips

Preheat oven to 375 degrees. Lightly grease 2 baking sheets. Cream together margarine and sugar. Beat in eggs and vanilla. Mix in flour and baking powder, and then remaining ingredients. Divide into four, form into flattened logs and place on the prepared sheets. Sprinkle with sugar. Bake for 20 minutes, remove from oven and cut into then pieces. Return to oven for 5 more minutes, then remove to rack to cool.

The Easiest Sweet and Sour Chicken


Easy

The chicken isn’t even breaded; that’s how easy this is!
2 tablespoons oil
2 pounds skinless, boneless chicken breasts, cut into strips or cubes
2 (18 ounce) jars sweet and sour sauce
1 (20 ounce) can pineapple chunks, drained
1 green pepper, chopped
1 onion, chopped

Heat oil in a work over high heat. Quickly sauté chicken until no longer pink, stirring and turning constantly. Add remaining ingredients and reduce heat. Simmer for 5 to 10 minutes to incorporate all flavors. Serve over white rice.

Peanut Butter Bread


Easy
For those of us who enjoy peanut butter in all its forms…Quick breads are great to have around. They freeze well and can be defrosted quickly for expected or unexpected guests.

2 cups flour
½ cup sugar
2 teaspoons baking powder
¾ cup creamy peanut butter
1 egg
1 cup soy milk or nondairy creamer

Preheat oven to 350 degrees. Stir together flour, sugar and baking powder. Cut in peanut butter with a fork until mixture is crumbly (It’s not worth getting a pastry blender dirty; forks work much better). Whisk together egg and soy milk and stir into dry ingredient just until moistened. Pour into greased 9 x 5-inch loaf pan. Bake for 1 hour. Remove from pan and cool on wire rack.

Moroccan Fish


The way your safta made it!

By Perry Dozetas

Ingredients:
1 bell pepper, chopped into small pieces
1 tomato, chopped into small pieces
1 teaspoon canola oil
3 cloves garlic, minced (or more)
1 jalapeno, chopped
5 pieces of fish, salmon or flounder
1 tablespoon fresh flat leaf parsley, chopped fine
1 teaspoon turmeric
1 teaspoon ground pepper
1 teaspoon salt
1/2 teaspoon paprika

Instructions:

Heat the canola oil over a high heat, add the chopped bell pepper, and cook for about one minute, then add the chopped tomato. Add the turmeric, paprika, salt, and pepper and mix.

Dip each piece of fish into the mixture, then flip it and leave it. Lower the flame; add enough water to cover the fish half way. Add the garlic and jalapeno pepper. Add the parsley and cover the pan.

Reduce the heat and cook for 30-40 minutes.

Maple-Mustard Chicken

Easy

Serves 6-8
8 large bone-in chicken pieces
4 tablespoons grainy French mustard
4 tablespoons Dijon mustard
2 cloves minced garlic
1 teaspoon dried marjoram
4 tablespoons maple syrup

Directions

Preheat oven to 375 degrees F.
Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread mustard mixture evenly on top of each chicken piece, being careful to cover as much of the surface as possible to form a “crust.” Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

Marinated Tomato Salad

Serves 6 – 8

3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1-1/2 teaspoons garlic salt
1-1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges

Directions

Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.

Lay tomatoes on a platter. Drizzle marinade over the tomatoes. Sprinkle with extra parsley and serve.

Winter Chopped Salad

Serves 8

Ingredients
3 baby zucchini, sliced
1 avocado, halved, pitted, peeled and diced
1/2 cup halved heirloom cherry tomatoes
1 cup baby corn, sliced
1 cup Persian cucumber (little cucumbers), sliced
3 radish, trimmed and chopped
1/4 cup chopped yellow pepper
1/4 cup chopped orange pepper
1 shallot, diced
1 endive, sliced
1 tablespoon chopped fresh mint, plus fresh sprigs for garnish, optional
1 tablespoon chopped fresh chives, plus whole chives for garnish, optional
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons walnut oil
4 tablespoons olive oil
Salt and freshly ground black pepper, to taste

Directions

In a large mixing bowl add the zucchini, avocado, cherry tomatoes, corn, cucumbers, radish, yellow pepper, orange pepper, shallot, and endive and fold to combine.

In a small mixing bowl add mint, chives, mustard and vinegar. Whisk in the walnut oil and then the olive oil. Season the dressing with salt and pepper.

Fold in the desired amount of dressing into the chopped salad and re-season as necessary.

Serve on a bed of lettuce and garnish with chive and mint.

Tuna Fillet with Tomato Tarragon Broth

Serves 6

6 tuna fillets (about 5 ounces each)
Salt and freshly ground black pepper
1 tablespoon olive oil
1 cup reduced-sodium vegetable or chicken broth
1 cup diced Roma tomatoes
1/4 cup minced shallots
2 tablespoons freshly chopped tarragon leaves
1 cup rice, regular or instant, cooked according to package directions
2 tablespoons margarine

Directions

Season both sides of tuna with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add tuna to hot pan and cook 2 minutes per side, until golden brown.

In a medium bowl, combine broth, tomatoes, shallots, and tarragon. Add mixture to skillet and bring to a simmer. Simmer 2 minutes, until tuna is cooked to medium (or longer for more well done fish). Add the margarine and just cook until margarine is melted and incorporated into the sauce. Serve over cooked rice.

Chocolate Chip Molten Cake


Makes 6 – 8
Ingredients
2-½ cups flour
1 teaspoon salt
½ teaspoon baking soda
1 cup margarine
½ cup sugar
1 cup brown sugar
4 eggs
2 teaspoons vanilla extract
2 cups chocolate chips
Bar of baking chocolate

Directions
Preheat the oven to 350 degrees. Spray 10 ramekins (standard 4 ounce capacity) with non-stick cooking spray.

With and electric mixer, beat the margarine and the sugar until fully blended. Add the eggs, one at a time and the vanilla extract. Add the flour, salt, and the baking soda. Mix in the chocolate chips. Divide the batter evenly and pour into prepared ramekins. Place a piece of chocolate in the center of each ramekin, pushing it into the batter so that the batter covers it. Bake for 20 minutes. They should look undercooked in the center and cook on the edges. Serve warm with pareve vanilla ice cream or pareve whipped cream.  If you do not have ramekins, use standard muffin cups but reduce the cooking time by about 3 – 5 minutes.

Warm Brie-Stuffed Dates

Serves 6-8, depending on how hungry your guests are

12 ounces (about 16-20) dates with pits (preferably Medjool)
4 ounces Brie cheese, rind removed
16-20 dry-roasted walnut halves, candied pecans, or pistachios

1. Preheat the oven to 325° F.
2. Slit the dates open lengthwise and remove the pits and stems.
3. Stuff about 1/2 teaspoon of cheese inside each date and close the sides loosely, mounding the cheese on top of each date. Top each with your choice of nut. Place the dates on a non-stick baking tray.
4. Bake the dates for 6-8 minutes until the cheese is melted and the dates are hot. Arrange on a platter and serve immediately.

The second recipe is from us, your friends at gourmetkoshercooking.com.

Fig and Walnut Biscotti

This is adapted from a recipe by Martha Stewart. It is a very dry biscotti, more adult than the chocolate chip version and perfectly suited for morning or afternoon tea (or coffee).

1 cup whole wheat flour
¾ cup flour
¾ cup brown sugar
2 teaspoons baking powder
3 eggs
1 cup coarsely chopped dried figs
1 cup chopped toasted walnuts

Preheat oven to 350 degrees. Whisk together flours, brown sugar and baking powder. In a separate bowl, whisk eggs for about 5 minutes. Fold into flour mixture until combined. Stir in figs and walnuts. Lightly grease a parchment or silpat-lined cookie sheet. Divide dough in half and make 2 longs. Bake for about 25 minutes. Cut into slices. Reduce oven temperature to 300 degrees and bake an additional 10 minutes (approximately – watch them so they don’t get overdone). Transfer to a wire rack to finish cooling.

Peppermint Biscotti

You will either love these or hate them! Big fans of peppermint love them. Others say they taste like toothpaste. I was hesitant but I discovered I fit in the former category. So I decided to share them – with the caveat.

¾ cup margarine, softened
¾ cup sugar
3 eggs
2 teaspoon peppermint extract
3-1/4 cups flour
1 teaspoon baking powder
1 cup crushed peppermint candies (I used some pareve candy canes that I found at the grocery store)

Glaze:
2 cups chocolate chips
2 tablespoons shortening

Preheat oven to 350 degrees. Cream together margarine and sugar. Beat in eggs, one at a time. Beat in extract. Blend in flour and baking powder. Stir in candy. Divide dough in form into loaves. Place on an ungreased baking sheet and bake for 25 minutes. Slice and bake and additional 10 minutes. Cool. Melt chocolate chips and shortening and drizzle over cookies. Freeze well.

Potato Soup

Easy

This is real comfort food on a cold winter night.
1 onion, chopped
2 teaspoons minced garlic
1 tablespoon olive oil
3 (32 ounce) boxes Imagine No-Chicken Broth
8 – 10 medium-sized potatoes, chopped
½ teaspoon pepper

In a large stockpot, sauté the onion and garlic in the olive oil over medium-high heat. Add remaining ingredients and bring to a boil. Reduce heat and simmer for about half an hour, until potatoes are soft. Remove from heat and cool slightly. Stir in pepper. Purée with immersion blender.

Cauliflower and Broccoli Kugel

Easy

This has become a popular addition to our Shabbos table.
1 (32 ounce) bag frozen broccoli and cauliflower florets, defrosted
1 tablespoon onion soup mix
1 tablespoon chicken soup mix (pareve)
1 cup water
1 cup mayonnaise
4 eggs
¼ cup pine nuts
½ teaspoon pepper
¼ teaspoon nutmeg

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into greased 9 x 13-inch pan and bake for about 1 hour, until top is set and browned.

Chocolate Chip Cookie Brownies


My daughter gave me this recipe. I made it easier (and just as good) by using a brownie mix instead of making them from scratch.

For brownies:
1 Chewy Fudge brownie mix
For cookie:
½ cup shortening
¼ cup sugar
½ cup brown sugar
½ teaspoon vanilla
1 egg
1 cup flour
1 (12 ounce) package semisweet chocolate chips

For glaze:
1 cup semisweet chocolate chips
2 tablespoons margarine
1 (8 ounce) container pareve whip

Preheat oven to 350 degrees. Prepare brownies according to package directions for chewy brownies, not cake-like ones. Pour into greased 9 x 13-inch pan. Next prepare cookie topping. Cream together shortening and sugars until fluffy. Beat in other ingredients and drop by spoonfuls on top of the brownie. Bake for about 1 hour or until browned. Cool.

When completely cooled, prepare glaze. Melt together chocolate chips and margarine. Whisk in whip and stir until smooth. Cool slight and pour over brownies. Store in refrigerator.

Wild Black Rice, Barley and Mushrooms

1 onion, chopped
2 tablespoons margarine
1-1/2 cups black rice
1 cup barley
2 cups chopped mushrooms
1 carrot, diced
4-1/2 cups vegetable broth or pareve chicken broth
1/3 cup pine nuts, toasted

Let wild black rice sit in cold water for at least 15 minutes before cooking. Sauté onion and carrot in margarine for about 5 minutes; add mushrooms and stir until onion is soft. Stir in wild black rice and barley. Add stock and bring to a boil. Reduce heat, cover and simmer for about 1 hour. Fluff with a fork and top with toasted pine nuts.

White Bean Soup with Leeks, Potatoes and Green Olives


Gluten-Free Recipe of the Week

This is from my friend, Dana Slatkin, a professionally trained chef and cookbook author, who has recently begun experimenting with fresh and delicious gluten-free dishes.

Serves 6 as a first course

3 tablespoons extra-virgin olive oil
2 leeks (about 8 ounces), trimmed and rinsed well, chopped roughly
3 garlic cloves, peeled and crushed
1 sprig of fresh rosemary
2 russet or Yukon Gold potatoes (about 12 ounces), peeled and sliced 1/2-inch thick
6 cups best-quality vegetable stock (or filtered water plus 1 bouillon cube)
2 (15.5-ounce) cans cannellini beans, drained and rinsed
1 Parmesan rind (optional)
1/2 teaspoon salt (or more) and freshly ground black pepper to taste

Garnish:
1/2 can (3 ounces) pitted green olives, drained
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Chopped rosemary

1. For the soup, heat the oil in a large pot over medium-high heat. Add the leeks, garlic, and rosemary sprig and cook, stirring occasionally, until softened and fragrant but not browned, about 5 minutes.

2. Add the potatoes and broth and bring to a boil. Lower the flame to simmer and add the beans. Add salt and pepper to taste. Cook until the liquid has reduced and the potatoes are very soft, about 30 minutes.

3. Allow to cool slightly, remove the rosemary and Parmesan rind, and then blend the soup in batches until very smooth, adding extra broth if necessary. Transfer the soup to a pot and keep warm while you prepare the Garnish.

4. Rinse out the blender and add the olives. With the blender running, pour in the oil to form a coarse purée.

5. To serve the soup, ladle it into bowls and dot with a little green olive purée and balsamic vinegar. Sprinkle with chopped rosemary.

Raspberry Bellini

Makes 2

Last week we had three snow days in New York. Yes, three days of no school, limited car service, lots of sledding and hot chocolate and plenty of family time. On the morning of the third day, I made a delicious crustless spinach and mushroom quiche with these bellinis for my husband and I. It was a fun way to start the day.

A few frozen raspberries, for garnish
2 tablespoons raspberry-flavored liqueur
¾ cup Prosecco or other dry sparkling wine, chilled

Directions
Place the raspberries in the bottom of a Champagne flute. Add the raspberry flavored liqueur and fill the glass with the Prosecco and serve.

Asian Mushroom Soup

Serves 8 – 10
2 tablespoons vegetable oil
4 garlic cloves, thinly sliced
1 (2-inch piece) fresh ginger, peeled and thinly sliced
2 quarts reduced-sodium chicken broth
3 tablespoons soy sauce
2 portobello mushrooms, cleaned, stems removed and thinly sliced
5-ounces cremini mushrooms, thinly sliced
10 small shiitake mushrooms, cleaned and left whole
1 small Napa cabbage or 1/2 large cabbage, leaves sliced thin
2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced, or peeled in ribbons
2 good handfuls snow peas
1 small bunch scallions, thinly sliced
Dark sesame oil

Directions

Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Add the broth and soy sauce to the saucepan and bring it to a simmer. Add the portobello, cremini, and shitake mushrooms, the cabbage and the carrots. Simmer the soup for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the soup, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.

Brownie Chocolate Chip Pie

Easy

This recipe was shared by our friend Ann-Michelle, who brought it to us for dessert one Friday night. It’s incredibly delicious, super easy to make, and unhealthy (consider yourself warned). It makes three pies which is lucky because you may eat one while waiting to serve the others. Freezes well but rewarm before serving.

2 Duncan Heinz brownie mixes, the 9×13 size (alternatively you may make homemade brownies but it is really not necessary)
24 cookies worth of chocolate chip cookie dough (Kineret works well)
3 graham cracker pie crusts

Top with pareve whipping cream or pareve vanilla ice cream

Preheat the oven to 350 degrees.
Make brownies following the “cakey” version on the box. Divide batter between the three pie crusts. Crumble the cookies on top (8 cookies per pie). Bake 30-45 min. It is going to be VERY VERY wet in the middle when you check it with a toothpick, so, after 30 min, check the part of the pie closer to the crust with a toothpick. It should still be VERY wet but not totally batter. This is better undercooked than overbaked. Depending on the oven calibration, cooking time is 30 -43 minutes. Delicious served warm with whipped pareve cream or pareve vanilla ice cream.

Asparagus, Artichoke, and Mushrooms with Tarragon Vinaigrette

Serves 8
This is great warm or equally good served at room temperature. I serve it at Shabbos lunch.

Ingredients
Vegetable Saute:
2 tablespoons olive oil
1 large shallot, sliced
1 clove garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus (1 pound), sliced into 3-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed (or use canned or frozen artichoke bottoms if the frozen hearts are hard to find)
1/2 pint grape tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Tarragon Vinaigrette:
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Vegetables:

Directions
Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes.
Add the mushrooms and cook until golden, about 5 minutes. Add the asparagus and artichokes and cook until the asparagus is tender, about 5 more minutes. Turn off the heat and add the tomatoes, salt and pepper and reserve.

For the Tarragon Vinaigrette:
Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
Toss the vegetables with the vinaigrette and serve.