Weekday Recipes
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Category Archives: Weekly Recipes
Salmon in Couscous Crust
Ingredients
1/2 bunch fresh flat-leaf parsley, chopped
1/4 cup golden raisins, coarsely chopped
3 tablespoons coarsely chopped green olives
2 tablespoons capers, chopped
3 tablespoons pine nuts, toasted and coarsely chopped
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 lemon, juiced
Salt and freshly ground black pepper
1 1/2 cups couscous (see note)
2 (6-ounce) salmon fillets skinned
2 cups water
Preparation
Preheat the oven to 375 degrees F.
In a large bowl, stir together the parsley, raisins, olives, capers, pine nuts, olive oil, and lemon juice and season with salt and pepper; stir in the couscous to moisten completely and season generously with salt and pepper.
Put the salmon in a single layer in a smallish greased gratin dish or baking dish (bottom measured 10 by 7 1/4 inches; 2.8 liter); the fillets should not touch one another. Sprinkle with salt and pepper and drizzle with a little olive oil. Now spoon the couscous mixture over the top of the fish so that it completely covers them and fills in the whole dish at the same time. Pour over the water. Drizzle with olive oil. Put the dish in the oven and bake 25 minutes. Use a large spoon to spoon out the salmon and the couscous.
Note: 1 cup couscous plus 1 1/3 cups water is a better quantity to serve 2 if you have a smaller gratin dish or baking dish i(remaining quantities are the same).
Barbeque Meatloaf
Ingredients
1 ½ pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 ½ teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustards
2 tablespoons Worcestershire (fish-free) sauce
½ cup water, to thin sauce if necessary
Preparation
Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and ½ cup of tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire, and the water (if too thick). Pour this sauce over the meatloaf. Bake 1 hour, basting every 15 minutes with the pan juices.
Cook’s Note: Try serving as a sandwich with mayonnaise.
Maple-Mustard Chicken
6 Servings
Ingredients
3 tablespoons olive oil
2 large garlic cloves, minced
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons chopped fresh chives
2 tablespoons apple cider vinegar
1/3 cup pure maple syrup
¼ cup spicy brown mustard (such as Gulden’s)
6 skinless boneless chicken breast halves
Fresh rosemary sprigs (optional)
Preparation
Heat 2 tablespoons oil in heavy, large skillet over medium heat. Add garlic; sauté 30 seconds. Add chopped herbs and vinegar; cook 30 seconds. Pour into bowl; cool. Whisk in syrup and mustard. Place chicken in glass baking dish. Pour marinade over and turn to coat. Sprinkle with pepper.
Cover; chill at least 1 hour or overnight.
Heat 1 tablespoon oil in heavy, large nonstick skillet over medium-high heat. Remove chicken from marinade. Sprinkle with salt and pepper. Add to skillet and sauté 2 minutes per side. Reduce heat to medium. Continue cooking until chicken is cooked through and brown, about 2 minutes per side. Transfer to platter.
Garnish with rosemary, if desired.
Penne a la Vodka
1 lb penne pasta, cooked
Red sauce:
2 tablespoons unsalted margarine
2 tablespoons extra virgin olive oil
½ chopped onion
1 teaspoon dried sweet basil
1 teaspoon dried oregano
1 teaspoon crushed garlic
¾ cup canned crushed tomatoes or canned tomato sauce
Salt and pepper to taste
White sauce:
1 ½ cups heavy cream
1 clove garlic, crushed
½ cup grated parmesan cheese
2 tablespoons vodka (optional)
Preparation
Prepare the red sauce first. In a large saucepan over medium-high heat, sauté onions in margarine and olive oil until translucent. Add basil, oregano and garlic to the onions. Mix well with a wooden spoon and cover pan. Allow onions to simmer in the spices for about 3 minutes. Uncover pan and add canned tomatoes. Add salt and pepper to taste. Mix well, lower heat and partially cover pot. Allow the red sauce to simmer for about 35-40 minutes.
Optional: when the red sauce has finished cooking, use a hand blender and blend the onions and tomatoes until smooth.
To prepare the white sauce, place the heavy cream in a large saucepan over medium-high heat. Allow the cream to come to a boil. Reduce heat and add the garlic and parmesan cheese. Allow to simmer for about 5 minutes until it thickens slightly. If you would like a thicker sauce, add more parmesan cheese.
For the pink sauce: When the white sauce has finished simmering, raise the heat to medium-high. Add red sauce to white sauce. Using a wooden spoon, stir the two sauce together until you get a very pink sauce. Add the vodka and let sauce simmer for another 3-5 minutes. Remove from heat and pour over hot penne pasta. Mix pasta with the sauce until well coated. Serve with extra parmesan cheese and sprinkle basil on top.
Makes 4 servings
Weekly Recipes
Monday
Break Fast
Homemade White Bread
Rich Mushroom Barley Soup with Flanken
Tuesday
Pistachio-Crusted Snapper
Kasha Varnishkes
Salad
Wednesday
Spaghetti with Meat Sauce
Spinach
Thursday
Bagels
Cream Cheese
Lox
It’s the night before Succos and you deserve a break!
Pistachio-Crusted Red Snapper
Ingredients
1 cup unsalted shelled pistachios, chopped into fine pieces
2/3 cup breadcrumbs
1 teaspoon salt
Pepper to taste
4 to 6 tablespoons olive oil
8 pieces red snapper
2 tablespoons Dijon mustard
Preparation
Preheat oven to 350 degrees. Lightly grease a baking sheet. (You can line it with foil or parchment paper and then grease for easier cleanup) Combine pistachios, breadcrumbs, salt, pepper and 4 tablespoons olive oil. Mix with a fork or fingers until crumbs are moist but separate. Spread a thin layer of mustard over each side of the snapper fillets and then dip in crumb mixture. Lightly drizzle with 1 to 2 tablespoons olive oil. Bake for about 20 to 25 minutes.
Kasha Varnishkes
Ingredients
1 cup kasha
1 egg, beaten
1 tablespoon oil
1 onion, chopped
8 ounces sliced mushrooms
2 cups Imagine pareve chicken broth
Salt and pepper totaste
1 (16 ounce) bag bow-tie pasta, cooked and drained
Preparation
Mix kasha with beaten egg making sure all grains are covered. Place in a non-stick frying pan over medium heat and stir until egg is dry and grains have separated. In a Dutch oven, sauté onions and mushrooms in oil. Add broth and bring to a boil. Stir in kasha, salt and pepper. Reduce heat to simmer and continue to cook, stirring occasionally until broth is absorbed (about 10 minutes). Mix with pasta. Can be served warm or at room temperature.
Spaghetti with Meat Sauce
Meat Sauce
2 tablespoons olive oil
2 teaspoons minced garlic
1 onion, chopped
2 pounds ground beef
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
8 to 10 spicy sausages
8 ounces sliced mushrooms
½ cup red wine
2 jars (about 25 ounces each) marinara sauce
In a large Dutch oven, heat oil over medium heat. Sauté garlic and onion. Add meat and continue sautéing until it loses its pinkness. Break it up and stir as you go. Add spices and continue stirring. Add sausages, cut into chunks and mushrooms and keep sautéing. Add red wine and simmer until it is reduced by about half. Add sauce and mix through. Simmer for 1 to 2 hours for ideal richness.
Spinach
This is a simple and healthy side dish.
2 (10 ounce) bags frozen spinach
2 tablespoons olive oil
2 teaspoons minced garlic
Dash nutmeg
Dash salt
Dash pepper
Sauté spinach and garlic in oil until warm and soft. Add spices and mix.
Weekly Recipes
Mushroom and Spinach Quiche
Adapted from the Kosher Palette
Ingredients
2 eggs, lightly beaten
½ cup milk
½ cup mayonnaise
1 small onion, chopped
1 ½ packages (15 total ounces) frozen chopped spinach, thawed and drained
2 cups sliced mushrooms, sautéed in 2 Tablespoons oil
3 tablespoons flour
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
3 tablespoons shredded Parmesan cheese
Preparation
Preheat oven to 350 degrees
Combine eggs, milk, mayonnaise, onion, spinach, mushrooms, flour, ¾ cup cheddar cheese, and ¾ cup of the mozzarella cheese.
Pour into a greased 9-inch round or glass pie plate. Sprinkle with remaining cheese and Parmesan cheese.
Bake 30 – 45 minutes or until puffed in center.
Minestrone Soup
Ingredients
1 onion, chopped
1 tablespoon chopped garlic
3 carrots, peeled and sliced
1 lb. mushrooms, cleaned and sliced
¼ lb. string beans cut into bite-size pieces
1 green zucchini, cut into thin half circles
1 teaspoon dried basil
1 teaspoon dried oregano
5 ½ cups beef broth (best to use parve bouillon cubes)
1 potato, peeled and cut into cubes
½ cup uncooked macaroni, sm. noodles
½ cup corn or 1 bag frozen mixed vegetables
2 ribs celery, chopped
1 (16-oz) can red kidney beans
1 (16-oz) can chopped or whole tomatoes with juice
1 teaspoon dried thyme
2 cups water
Preparation
Heat oil. Add onions, garlic, basil, thyme and oregano. Add zucchini, carrots, celery, mushrooms, string beans, corn and potato. Cook for 5 minutes. Add water, beef broth and tomatoes with juice (or chop tomatoes, if using whole tomatoes). Cook 15 minutes. Boil. Add beans with liquid and pasta. Cook 10 minutes.
Barbequed Chicken Calzone
Ingredients
2 packages pizza dough (I like the Trader Joe’s)
1 ¼ cup barbeque sauce or homemade sauce that follows:
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups Leftover shredded chicken
1 cup cilantro, chopped
1 cup frozen corn kernels
2 cups frozen spinach, thawed and very dry
Preparation
Mix tomato sauce, vinegar, Worcestershire sauce, soy sauce, chili powder, cumin, paprika, garlic powder, salt, and cayenne pepper (This can be saved and used on chicken, ribs, or meat).
Cut each dough into two pieces. Roll out each piece into an eight-inch circle. Put ½ cup spinach, sprinkle frozen corn, and ½ cup chicken on half of the 8-inch circle. Top with 4 tablespoons barbeque sauce and 3 Tablespoons cilantro. Pull the other half of the dough over the chicken mixture and seal crust together. Make a small insert with a knife across the top and through the dough. Place on baking sheet. Cook for 20 -25 minutes in a 375 degree oven.
Chicken Peperonata
Ingredients
6 tablespoons olive oil, divided
2 tablespoons fresh lime juice
2 tablespoons chopped fresh mint
½ teaspoon ground coriander
4 skinless boneless chicken breast halves (5 to 6 ounces each)
2 bell peppers (preferably 1 red and 1 yellow), cored, seeded, sliced into ¼-inch-wide strips
1 large fresh poblano chili or jalapeno chili, cored, seeded, thinly sliced
½ medium red onion, thinly sliced
Preparation
Whisk 4 tablespoons oil, lime juice, mint and coriander in medium bowl. Season dressing with salt and pepper.
Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until brown on bottom, about 5 minutes. Turn chicken over. Reduce heat to medium-low; cover and cook until just cooked through, about 5 minutes. Transfer to platter.
Return skillet to medium-high heat. Add bell peppers, poblano chili or jalapeno chili, and onion to same skillets; sprinkle vegetables with salt and pepper. Toss until tender and just beginning to color, 4 to 5 minutes. Cover and cook 1 minute. Mix in 2 tablespoons dressing. Mound vegetables on top of chicken. Drizzle with remaining dressing and serve.
Flounder Fillets with Tomatoes and Capers
Ingredients
1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoon minced garlic
28 ounces canned plum tomatoes, drained
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
2 tablespoons pareve chicken stock or vegetable stock
2 tablespoons good dry white wine
½ cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted margarine
4 (1-inch thick) flounder fillets (about 2 ½ pounds)
Fresh basil leaves
Preparation
For the sauce, cook the onions and fennel in the oil in large sauté pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and margarine and cook for 1 minute more.
Prepare a grill with hot coals. Brush the fillets with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the flounder on top, and garnish with basil leaves. Serve hot or at room temperature.
Weekly Recipes
Sunday
Szechwan Eggplant with Penne
Crunchy Green Beans
Monday
Tuesday
Beef Stroganoff
Egg Noodles
Simple Broccoli
Wednesday
Seared Mahi Mahi with Spicy Green Sauce
Farfel
Salad
Thursday
Mergez Sausage in Pita
Israeli Salad with Greek Dressing
Chumus Tehina
Szechwan Eggplant
Ingredients
¼ cup canola oil
1 large eggplant, cut into chunks
1 rounded teaspoon minced garlic
½ teaspoon red chili flakes
2 scallions, diced
1 ½ packages (about 24 ounces) penne, cooked and drained
Preparation
Heat oil over medium heat and begin sautéing eggplant and garlic. Continue until eggplant is very soft and begins to fall apart. If it begins to stick, add more oil. Stir in chili flakes and scallions and cook for 2 more minutes. Mix into hot pasta.
Dry Green Beans
Easy
Ingredients
2 tablespoons grapeseed oil
1 pound green beans
1 teaspoon minced garlic
½ teaspoon salt
Preparation
Heat oil in a large skillet or wok until smoking. Add green beans and spices and quickly stir-fry and beans are crispy hot and oil is used up. Serve immediately.
Split Pea and Barley Soup
Easy
Ingredients
This can be made with a base of leftover chicken soup or with the parve Imagine chicken soup.
4 quarts chicken soup
2 cups split peas
2 cups barley
4 carrots, peeled and sliced
4 stalks celery, sliced
1 (8 ounce) package sliced mushrooms
½ cup white wine
½ cup soy sauce
2 teaspoons dill
Preparation
Combine everything in a large stockpot. Bring to a boil, reduce heat and simmer 2 – 3 hours. Serve alone or with a fresh loaf of bread. For a richer soup, add some flanken.
Beef Stroganoff
2 tablespoons canola oil
2 pounds stew meat, cut into smaller chunks
1 onion, chopped
1 pound mushrooms, sliced
½ cup red wine
1 cup tofutti sour cream
1 teaspoon paprika
¼ teaspoon nutmeg
In a Dutch oven, sauté onion, meat, and oil over medium heat. Add mushrooms and continue sautéing. Add red wine and simmer until reduced by half. Lower heat and stir in sour cream, paprika and nutmeg. Serve over egg noodles.
Seared Mahi-Mahi with Spicy Green Sauce
My son went fishing in Mexico and brought home the Mahi-Mahi that he caught. Luckily I found this recipe just in time.
Adapted from Bon Appetit Magazine
1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
1/2 cup coarsely chopped fresh cilantro
5 1/2 tablespoons olive oil, divided
1 1/2 tablespoons (or more) white balsamic vinegar
1 jalapeno, chopped
4 7-to 8-ounce mahi-mahi fillets
1 1/2 teaspoons ground cumin
Combine cucumber, onions, cilantro, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chiles in processor. Using on/off turns, blend mixture until finely chopped. Transfer to bowl. Season with more vinegar, if desired, and salt and black pepper.
Sprinkle fish fillets on both sides with salt, pepper, and cumin. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish and cook 15 minutes until side is crispy brown, then flip and do the same for the other side..
Serve with the spicy green sauce.
Mergez Sausage in Pita
1-2 Mergez Sausages per person
If the sausages are frozen, defrost before using. Sear over high heat in medium-sized skillet until all sides are browned.
Weekly Recipes
Sunday
Artichoke Chicken with Shitake Mushrooms
Monday
Grilled Steaks with Peach Barbeque Sauce
Tuesday
Seared Tuna with Mustard and Soy Sauce
Wednesday
Thursday
Grilled Steaks with Peach Barbeque Sauce
Ingredients
4 steaks, any kind you like
oil olive for drizzling
Kosher salt and Pepper
1 ½ cups chopped onion
2 tablespoons vegetable oil
3 garlic cloves, chopped
1 8 oz. can tomato sauce
¼ cup apple cider vinegar
3 tablespoons packed light brown sugar
2 chipotle chiles from the can or a dash of hot sauce (any roasted chili is fine too)
½ teaspoon dry mustard
½ teaspoon allspice
½ teaspoon salt
1 cup sliced fresh or frozen peaches
Extra peaches for grilling
Preparation
In a saucepan over medium heat, cook onion in oil until softened, about 5 minutes. Stir in garlic and cook 1 minute. Stir in remaining ingredients except peaches. Bring to a boil and then simmer 5 minutes. Add peaches and cook until starting to soften about 3 – 5 minutes. Puree in a blender.
Prepare barbecue. Brush steaks with olive oil and salt and pepper. Grill until desired doneness. Cut extra peaches in half and grill on both sides for about 2 minutes each side.
Serve steaks with Peach barbecue sauce and grilled peaches.
