Gourmet Kosher CookingSpaghetti with Vegetarian Meat Sauce
Salad
Baked Potatoes with Toppings
Salad
Fish in Coconut Milk
Couscous
Steamed Butternut Squash
Croque Monsieur
French Fries
Make Your Own Tacos
Taco Shells – prepare according to direction on box
Veggie Taco Filling
Spanish Rice (Near East works well)
Guacamole
Sour Cream
Grated Cheddar Cheese
Sliced Olives
Shredded Lettuce
Taco shells can be filled with any or all of the above ingredients.
2 teaspoons chopped garlic
1 onion, diced
4 tablespoons olive oil
2 lbs. vegetarian ground beef
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
2 packages sliced mushrooms
½ cup red wine
2 jars marinara sauce
In a large pot, sauté the garlic and onion in oil over medium heat. Add the vegetarian ground beef and cook until no longer pink. Stir in spices. Add mushrooms and sauté for 3 to 5 minutes. Add the wine and let it cook down. Stir in the sauce and simmer for about 1-1/2 hours. A hearty and popular dinner.
Other vegetables can be added with the vegetarian beef – shredded carrots, peppers of any colors, eggplant – but my family are purists.
8 potatoes, scrubbed and skin pierced a few times with a fork
margarine or butter
sour cream
grated cheddar cheese
steamed broccoli
guacamole
roasted red peppers
Preheat oven to 350 degrees. Place potatoes in a baking pan in oven. Cook for about 2 hours – until outside skin is crunchy and inside is soft. Top with some combination of margarine or butter, sour cream, cheese and vegetables.
8 fish fillets (any firm fleshed white fish – sea bass or halibut are good)
½ cup lemon juice
1 medium onion, sliced
2 teaspoons minced ginger
1 teaspoon minced garlic
4 tablespoons butter or margarine
2 cups coconut milk
2 tomatoes, sliced
Preheat oven to 350 degrees. Marinate fish in lemon juice for 10 minutes;
drain. Place on bottom of greased 9 x 13-inch pan. Saute onion, ginger and garlic in butter or margarine until soft. Add coconut milk and simmer for about 5 minutes. Pour over fish, top with sliced tomatoes and bake, uncovered for 30 minutes.
This just sounds better than grilled cheese.
Use a nice crusty bread and the cheese of your – and your children’s – choice.
Kids frequently prefer something mild like Muenster or Edam. For adults, Swiss or Edam may be nice.
Can add avocado after cooking or sautéed Portobello mushrooms before cooking.
Butter outside of two pieces of bread. Put cheese of choice and vegetables if desired in middle. If you don’t have a Panini (sandwich) maker, this can be made in a frying pan and flipped after 2 – 3 minutes to brown each side. Otherwise follow the directions for your sandwich maker. This is real comfort food although whenever I tell my kids that it’s dinner they always ask “Are you and abba going out tonight?”
1 tablespoon oil
1 onion, diced
1 red pepper, chopped
1 can (15 ounces) corn, drained
1 can (15 ounces) kidney or black beans, drained
1 large can (29 ounces) diced tomatoes
1 tablespoon chili powder or taco seasoning
Sauté onion and peppers in oil. Stir in remaining ingredients and simmer for about 15 minutes.
2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
1 cup vegetable oil
1 lb kosher flank steak or skirt steak
¼ cup cornstarch
2 large green onions
1. Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over med/low heat.
2. Don’t get the oil too hot
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat
6. Slice the flank steak against the grain into ¼” thick bite-size slices.
7. Tilt the blade of your knife at about a forty five degree angel to the top of the steak so that you get wider cuts.
8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil)
11. Heat the oil over medium heat until it’s nice and hot, but not smoking.
12. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges.
13. You don’t need a thorough cooking here since the beef is going to go back on the heat later.
14. Stir the meat around a little so that is cooks evenly.
15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
16. Put the meat back in the pan and simmer for one minute.
17. Add the auce, cook for one minute and then add the green onions.
18. Cook for one more minute and serve over white rice.
¼ cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper
2 pound fillet salmon, skin on
1 bunch watercress, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar
2 tablespoons extra-virgin oil
Whisk together the mustards, honey, horseradish, mint and ¼ teaspoon of salt and ¼ teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
Heat the grill to high.
Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with salmon fillet and drizzle each fillet with the mustard sauce.
1 lb.boned, skinned chicken thighs, rinsed and patted dry
2 tablespoons all-purpose flour
1 ½ teaspoons each salt and freshly ground black pepper, plus more to taste
2 tablespoons olive oil
2 large garlic cloves, minced
1 tablespoon capers, drained and minced
grated zest and juice of 3 lemon
½ cup dry white wine
1 lb. yukon gold potatoes, scrubbed and cut into ¾ inch in cubes
1 package (8oz) thawed frozen artichoke hearts, quartered if large
1 cup finely chopped flat-leaf parsley
1 cup pitted medium green olives
lemon wedges
1. Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.
2. Heat oil in a large pot over medium high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.
3. Reduce heat to medium, add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.
4. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced 8 to 10 minutes. Stir in parsey, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges or the side.
By Sara Moulton, Executive Chef, Gourmet Magazine
5 Tablespoons extra-virgin olive oil
1 ½ pound onions (3 large), thinly sliced
1 pound frozen pizza dough, thawed
6 ounce fresh shitake mushrooms, trimmed and thinly sliced
1 (5 ounce) package Boursin garlic-herb cheese
Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions with ½ teaspoon salt and ¼ teaspoon pepper, uncovered, stirring occasionally, until softened and beginning to brown, about 10 minutes. Reduce heat to low and continue to cook, stirring constantly, until very soft and deep golden brown, about 15 minutes more. Remove from heat and cool to warm, about 10 minutes.
Put oven rack in middle position and preheat oven to 475°F
While onions cool, coat pizza dough with 1 tablespoon oil in a 17 by 12 inch shallow baking pan and stretch and press dough to cover bottom (dough may be resistant to stretching at first, but it will soon relax). Spread onions evenly over dough. Toss mushrooms with ¼ teaspoon salt, 1/8 teaspoon pepper, and remaining tablespoon oil in a bowl, then spread evenly over onions. Crumble cheese evenly over mushrooms.
Bake pizza until underside of dough is golden and cheese is beginning to brown, 14 to 16 minutes.
Cook’s note: Onion can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered.
Makes 4 servings.
Corn on the Cob
White Rice or Near East Spanish Rice
Salad
Baked Mashed Potatoes with Cheese
Salad
Israeli Couscous
Salad
Crusty Bread
Make your own Salad Bar: In separate bowls, lay out lettuce, cucumbers, tomatoes, chickpeas, peppers, pine nuts, dried cranberries, hearts of palm, chopped baby corn, avocado, olives, radishes, jicama – you name it. Some shredded cheese or feta is nice. A few dressing makes it fancier. The possibilities are (almost) endless.
Everyone has their own version and their own “secret” ingredients.
Ours are very basic and very good. I don’t recommend the pre-made burgers because they are very thin and frequently fall apart on the grill.
2 pounds ground beef
2 teaspoons mustard
Mix together and shape into large patties. Grill over medium heat, about 5 minutes on each side. Makes about 8.
Fried mushrooms and onions
Relish
Ketchup
More mustard
Tomatoes
Red Onion
Guacamole
Another simple treat.
Although in general I am not in favor of substituting turkey for ground beef since the taste and texture are dramatically different, I don’t find it to be true for hot dogs.
1 package turkey franks
1 cup barbecue sauce
Slash each hot dog twice and immerse in barbecue sauce. Refrigerate for at least 2 hours before grilling. Grill 2-3 minutes per side. Serve with same topics as hamburgers. Or make up your own.
2 bags ready pack cole slaw mix
2/3 cup mayonnaise
¼ cup white vinegar
¼ sugar
1 teaspoon salt
¼ teaspoon pepper
Mix all dressing ingredients together and pour over coleslaw. Refrigerate (about 1 hour) to let flavors absorb.
2 tablespoons oil
2 packages vegetarian “ground beef”
1 onion, diced
1 red pepper, diced
½ cup black olive rings
1 can (15 ounces) corn, drained
1 large can (29 ounces) diced tomatoes
1 tablespoon chili powder
1 package corn tortillas
2 packages (8 ounces each) shredded cheddar cheese
guacamole and sour cream for garnish
Preheat oven to 350 degrees. Sauté meat and onion in oil until onion is soft, 5 to 10 minutes. Add red pepper and sauté for 3 minutes more. Stir in olives and corn and diced tomatoes. Add chili powder and mix well. Remove from heat. In a 9 x 13 baking dish, place half this mixture. Top with a thin layer of cheddar cheese(about 4 – 6 ounces) and then a layer of corn tortillas. Cover this with the remaining “beef” mixture and then another layer of tortillas. Top the whole thing with the rest of the shredded cheddar. Bake for about 45 minutes. Serve over rice with guacamole and sour cream.
10 potatoes, peeled and cut into chunks
2 (8 ounce) packages, shredded cheddar cheese
1 stick (1/2 cup) margarine
½ cup milk
2 teaspoons salt
Bring potatoes to boil over a high heat; reduce and simmer until soft, about ½ hour. Remove from heat, drain and add ¾ package cheddar cheese, margarine, milk and salt to the pot. Mash until almost no lumps remain. Pour mixture into 9 x 13-inch baking dish. Preheat oven to 350 degrees. Sprinkle remaining cheese on top of potatoes. Bake for about 45 minutes.
Easy
1 large (32 ounce) bag frozen broccoli,
1 teaspoon kosher salt
¼ cup margarine
Place broccoli in a sauce pan with water to cover. Boil until soft. Drain and mix with salt and margarine. Broccoli at its basic best!
Easy
4 salmon fillets (about ½ lb. each)
2 teaspoons chopped garlic
1 teaspoon chopped ginger
½ cup honey
½ cup soy sauce
Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil and coat with a non-stick cooking spray. Lay salmon atop the foil and spread the garlic and ginger over the salmon. Brush with the honey and cover with soy sauce. Bake for 35 to 45 minutes. Can also be grilled.
Preparation : 20 minutes
Total :35 minutes
8 to 10 servings
Here’s a quick way to feed a crowd. The salmon is also great made ahead and served chilled.
2/3 cup mayonnaise
½ cup spicy brown mustard (such as gulden’s)
6 tablespoons chopped fresh tarragon
6 tablespoons chopped fresh chives
2 tablespoons (packed) golden brown sugar
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 3½-to-3¾-pound whole side of salmon with skin (about 1½ inches thick at thickest part)
Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and and generously with pepper. Place salmon, skin side down on diagonal on prepared sheet. Spoon ½ cup mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper. Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce.
We can’t quite call this sinfully rich bars “health food” but with whole-wheat flour, wheat germ, and rolled oats mixed in, they’re much more respectable.
½ cup margarine, softened
1/3 cup sugar
½ cup light brown sugar
1 egg
1/3 cup smooth peanut butter
½ teaspoon vanilla
¼ cup all-purpose flour
½ cup whole-wheat flour
¼ cup wheat germ
1 cup rolled oats
½ teaspoon baking soda
¼ teaspoon salt
1 package(6 ounce) semi sweet chocolate chip
1. Preheat oven to 350º . In a large bowl with an electric mixer mix on medium speed beat margarine with sugars until smooth. Beat in egg, peanut butter, and vanilla until well blended.
2. In another bowl, whisk together wheat germ, oats, baking soda and stir or beat into margarine mixture until smooth, scraping down sides of bowl if needed. Stir in chocolate chips.
3. Spread dough evenly in a buttered 8-inch square baking pan. Bake until golden brown, 25 to 30 minutes. Let cool on a rack about 10 minutes, then cut into 12 pieces. Let cool completely.
1 cup mayonnaise, divided
6¼ teaspoons curry powder, divided
1½ tablespoons plain tofutti sour cream
1½ tablespoons ketchup
1 garlic clove, minced
2 pounds ground turkey
6 tablespoons chopped fresh cilantro
¼ cup minced green onions
2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
¾ teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt
1 Tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lighty toasted
mix ¾ cup mayonnaise, 2¼ teaspoons, curry powder and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.
Place turkey, next 6 ingredients, remaining ¼ cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about ½ inch thick.
Preheat broiler or heat 1 tablespoon oil in heave large skillet over medium-high-heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through. pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutesper side if cooking in skillet)
Place patties on bottom halves of rools. Top each patty with sauce. Cover with roll tops. Places 3 sliders on each of 4 plates and serve.
1 large head iceberg lettuce
½ cup sliced bamboo shoots
16 whole water chestnuts
8 dried Chinese black mushroom
¾ pound coarsely ground turkey or chicken
1 egg, lightly beaten
1½ tablespoon soy sauce
1 Tbs, plus 1tsp. cornstarch
2 tbs, dry sherry
½ cup chicken broth
1½ teaspoon sugar
2 teaspoon salt
5½ tablespoon vegetable oil
1 cup finely diced celery
1. Discard the outside layer of the lettuce and split the heat in half. Pee; away 16 to 20 of the largest leaf halves and place on a serving dish. Set aside.
2. Cut and chop the bamboo shoots and water chestnuts into very find dice, pour enough hot water over the mushrooms to cover. Let stand for 15 to 30 minutes, then brain, squeezing to extract most of the liquid. Trim off the stems and chop the mushrooms into very find dice.
3. Combine the mushrooms with the bamboo shoot and water chestnut mixture and set aside.
4. Combine the ground turkey or chicken with the egg, soy sauce and 1 tbs. of the cornstarch. Mix well and set aside.
5. Combine the wine, half the chicken broth, the sugar and salt and set aside.
6. Blend the remaining teaspoon of cornstarch with the remainder of the chicken broth and set aside.
7. Heat 4bs.of the oil in a work or skilled, and when almost smoking add the turkey or chicken mixture, stiring quckly and constantly to separate the bits of turkey or chicken. When the turkey or chicken is cooked, add the mushroom mixture and cook, stirring, about 2 minutes. Add the wine, broth and sugar mixture and cook about 15 seconds, strring. (Can be made ahead up to this point – reheat before continuing). Stir the corn starch mixture to make certain it is properly blended and stir into the turkey or chicken. Cook, stirring rapidly, about 15 seconds. Add the celery and stir just until the celery is heated through. Add the remaining 1½ tbs. of oil, stirring to distribut it. This will glaze the dish.
8. Turn the dish out onto a serving platter and accompany the meat with the platter of lettuce leaves. To serve, let each guest help him / herself to a cold lettuce leaf, the cup of which is then filled with a spoonfulof the turkey or chicken. It is wrapped between the fingers, then eaten while the turkey or chicken is hot.
Easy
4 boneless, skinless chicken breasts, cut into 1-inch cubes
½ cup corn starch
¼ cup canola oil
1-1/2 cups broccoli florets
sesame seeds to taste
Mix the chicken and the corn starch in a zip lock bag and shake until well coated. Heat oil in a large skillet and add the chicken and cook until medium brown, turning once while cooking. Pour prepared sauce over the chicken and simmer for 3 minutes. Add the broccoli and sesame seeds to taste. Serve with sticky white rice.
1-1/3 cup water
¼ cup sugar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
½ teaspoon garlic powder
Mix until well blended.
