Stuffed Flounder Fillets

¼ cup margarine or butter if making it dairy
1 onion, chopped
2 teaspoons minced garlic
½ cup each diced celery and carrot
½ cup diced red pepper
1 (8 ounce) package sliced mushrooms
Salt and pepper to taste
8 flounder fillets
3 tablespoons Parmesan cheese (you can leave this out if you want to keep it pareve)
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons lemon juice

Preheat oven to 400 degrees. In a medium skillet, over low-medium heat, melt the margarine. Add the onion and garlic and sauté for about 2 minutes. Add celery, carrot and red pepper; sauté until soft – about 5 minutes. Add mushrooms, salt and pepper and raise heat slightly. Cook until all the moisture has evaporated. Spoon an equal amount of vegetable mixture onto the center of each fillet and roll up. Place stuffed fish, seam-side down in a rectangular baking pan. Combine cheese (if using), mayonnaise and mustard. Spread this mixture evenly over the fillets. Sprinkle with lemon juice. Bake until fish is lightly browned – about 30 – 40 minutes.

Ginger Cocoa Biscotti

credit:mindseyewinery.com

Two of my favorite flavors in one cookie!
2-1/2 cups flour
1 cup sugar
2 tablespoons cocoa
½ teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon cloves
2 eggs
¼ cup soy milk or nondairy creamer
2 tablespoons minced fresh ginger
1 cup chopped toasted almonds
Optional: 2 ounces semisweet chocolate, melted

Preheat oven to 350 degrees. Stir together flour, sugar, cocoa, baking soda, cinnamon and cloves. Whisk together eggs, soy milk and ginger and add to flour mixture. Stir until well combined. Stir in almonds. Divide dough in half and form loaves. Place on greased cookie sheet. Bake for 25 minutes. Remove from oven and reduce heat to 300 degrees. Slice loaves into ½-inch slices and return to oven. Bake an additional 5 to 10 minutes. Transfer to wire racks to cool. If desired, drizzle with melted chocolate.

Fish Tacos with Red Cabbage Slaw

From my friend Lee Kushnir

Ingredients:
Tomatillo-Avocado Relish:
2 large tomatillos, husked and rinsed and diced (I used a large, regular tomato)
1 ripe Hass avocado, halved, pitted and diced
1 or 2 jalapenos finely diced (optional)
2 limes, juiced (I used lime juice)
Extra-virgin olive oil
1/4 cup freshly chopped cilantro leaves

Red Cabbage Slaw:
1/4 cup lemon juice
1/4 cup orange juice
2 tablespoons Dijon mustard
2 tablespoons clover honey
1/4 cup freshly chopped basil leaves
Salt and freshly ground black pepper
1/2 cup canola oil
2 cups finely shredded napa cabbage (I used bagged, it was fine)
2 cups finely shredded red cabbage (I used bagged, it was fine)

Fish:
3 (8-ounce) red snapper or mahi mahi fillets (I used 10oz. tilapia…it was delicious)
Canola oil
Salt and freshly ground black pepper
1/4 cup reserved dressing, from the slaw
8 (6-inch) flour or corn tortillas
Cilantro leaves

Directions

For the relish:
Combine the tomatillo, avocado, jalapeno and lime juice in a medium bowl. Drizzle with a little olive oil, add cilantro and season with salt and pepper, to taste. Let sit at room temperature for 15 minutes before serving.

For the slaw:
Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, add the oil until emulsified. Reserve 1/4 cup of the dressing for the fish.
Combine the cabbage in a large bowl; add half of the dressing and toss to coat. Add more dressing and salt and pepper, if needed.

For the fish:
Preheat the grill to high or grill pan over high heat. (I used my regular fry-pan to sauté)
Brush both sides of the fish with oil and season with salt and pepper, to taste. (I added some lime juice, as well). Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the reserved dressing. Let cool slightly, then using a fork, flake into large pieces.
Grill the tortillas until slightly charred and just warmed through, about 5 seconds per side. Transfer the tortillas on a flat surface and fill the center of each with some of the fish, red slaw, and relish…fold and eat.

The Best Vegetable Soup

The best vegetable soup ever

By Mark Bittman, New York Times columnist and author of “The Food Matters Cookbook”

Serves 10

3/4 cup olive oil, more or less
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
Salt and freshly ground black pepper
1 bunch parsley, washed and chopped, thick stems discarded
2 or 3 cabbage leaves, chopped
1 bunch chard, preferably white, washed and chopped
1/4 cup tomato paste
3 to 4 cups cooked white beans, like cannellini, with their liquid if possible

Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium.

Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.

Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.

Add the remaining oil with the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned.

Add the tomato paste and stir.

Mash the beans so that they’re about half mashed and half more-or-less whole. Add this mixture to the pot, along with any bean cooking liquid and enough water to make the whole mixture stewy but not watery.

Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm.

Turkey Meatloaf, Chinese Style

Easy

From our friends, Pam and Melissa at www.projectnursery.com

We all love meatloaf! Using lean ground turkey is much healthier. This is a simple and delicious dish to make for an everyday family meal. If you have a large family or wish to have some left over for sandwiches in the next couple days, you can just double the recipe. Using a 9×12 baking pan. Make a large 11-inches long loaf and bake uncovered for 50 minutes.

1 package lean ground turkey (1-1/4 pounds)
1 scallion, including green top
1 large egg
½ cup plan bread crumbs
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons tomato ketchup
1-1/2 tablespoons hoisin sauce*
1 teaspoon pure sesame oil
Pam or Canola oil cooking spray

Preparation:
Wash and trim the green onion, finely chop.

In a large bowl, Combine the ground turkey with chopped green onions, egg, bread crumbs, soy sauce, ketchup, hoisin sauce and sesame oil. Mix all ingredients together thoroughly and set aside.

To Bake:
Preheat oven to 350 degrees. Spray a 9×9 baking pan with cooking spray. Using hands to form the ground turkey mixture into a 2-1/2 x 4-1/2 x 6-inch long loaf and place onto the baking dish. Bake uncovered in the center of the oven rack at 350 degrees for 40 minutes or until an inserted fork comes out clean.

Let cool for at least 10 minutes before remove the meatloaf onto a serving plate and slice them. Serve warm.

Makes 4 to 6 servings
Preparation time: 10 minutes
Baking time: 40 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans. Sold in jars or bottles at the Asian section of most supermarkets. After opening, it can stored for several months in the refrigerator.

Chicken and Rice Casserole

Easy

2 pounds, skinless boneless chicken breasts, cut into strips
2 (8 ounce) packages sliced mushrooms
1 teaspoon minced garlic
About 4 tablespoons olive oil
3-1/2 cups chicken broth
1 (16 ounce) package frozen cut green beans
Salt
Pepper
3 cups Minute rice

In a large skillet with a lid, sauté chicken, mushrooms and garlic in olive oil over medium heat until chicken is browned. Add broth, green beans and salt and pepper. Bring mixture to a boil. Stir in rice. Remove from heat; cover and let stand 5 minutes. Serves 8.

Mexican Bean Salad

Easy

2/3 cup cider vinegar
¼ cup oil
1 tablespoon brown sugar
½ teaspoon salt
¼ teaspoon pepper
1 (15 ounce) can garbanzo beans (chick peas), drained
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can corn, drained
2 small jalapenos, minced
1/3 cup chopped cilantro
Lime wedges
Hot sauce

For dressing, whisk together the cider vinegar, oil, brown sugar, salt and pepper until well combined. Set aside. Combine garbanzo beans, cannellini beans, corn, jalapeno and cilantro and mix well. Toss with beans and cover. Refrigerate overnight (minimum 2 hours). Transfer to serving bowl and garnish with lime wedges and hot sauce, if desired.

Lemon Cookies

credit: www.thedailygreen.com


Easy

These are really good; very lemony and, as the icon says, very easy.
1 package Duncan Hines Lemon cake mix
2 eggs
1/3 cup oil
1 tablespoon lemon juice
¾ cup coconut
Powdered sugar

Preheat oven to 375 degrees. Beat together cake mix, eggs, oil and lemon juice until no lumps remain. Stir in coconut. Shape into balls and drop onto ungreased baking sheets (I use silpat mats on top of my baking sheets). Bake for about 7 to 8 minutes. Cool 2 minutes on baking sheet and then remove to wire rack to finish cooling. Sprinkle with powdered sugar.

Peanut Noodles with Tofu

Easy

Serves 4 – 6

8 ounces spaghetti
½ cup pareve chicken stock or vegetable stock
1 garlic clove, minced
½ cup old-fashioned peanut butter
¼ cup sugar
½ teaspoon red chile flakes
3 tablespoons reduced-sodium soy sauce
14-ounce firm tofu, cut into cubes
1 English cucumber, cut into matchsticks
3 green onions, trimmed and thinly slice diagonally
½ cup cilantro leaves
1/3 cup roasted peanuts

Cook pasta in a large pot according to package directions. Drain and set aside.

Heat broth, garlic, peanut butter, sugar, chile flakes, and soy sauce in pasta pot until boiling, stirring often. Add tofu, cucumber and pasta and toss to coat.

Transfer pasta to a serving bowl. Top with onion, cilantro and peanuts.

Asian Lettuce Turkey Wraps

Easy

4 servings
2 teaspoons vegetable oil
1 pound ground beef or turkey
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper
1 head Boston lettuce, leaves separated, cleaned and dried

In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

Quick Coq Au Vin

Serves 4
½ kielbasa, coarsely chopped
4 skinless boneless chicken breast halves
3 tablespoons chopped fresh Italian parsley, divided
8 ounces large crimini (baby bella) mushrooms, halved
8 large shallots, peeled, halved through root end
2 garlic cloves, pressed
1-1/2 cups dry red wine
1-1/2 cups low-salt chicken broth, divided
4 teaspoons all purpose flour

Preparation
Preheat oven to 300°F. Sauté kielbasa in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl.
Sprinkle chicken with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to pie dish (reserve skillet). Place in oven to keep warm.
Add mushrooms and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, kielbasa, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes.
Meanwhile, place flour in small cup. Add 1/4 cup broth, stirring until smooth.
Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper.
Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.

Snickerdoodle Pinwheels

1/3 cup sugar
1 tablespoon cinnamon
½ cup margarine, softened
3 ounces tofutti cream cheese
1 cup sugar
½ teaspoon baking powder
1 egg
1 teaspoon vanilla
2-2/3 cup flour
1 tablespoon margarine, melted

Combine 1/3 cup sugar and tablespoon cinnamon and set aside. Beat the ½ cup margarine, tofutti cream cheese and 1 cup sugar until fluffy. Beat in baking powder, egg and vanilla. On a low speed, add flour and mix until completely incorporated. Divide dough in half. Roll half of the dough between pieces of waxed paper to form a 13 x 9-inch rectangle. Brush with half the melted margarine and sprinkle with 2 tablespoons of the cinnamon-sugar mixture. Roll up dough jelly-roll style pinch edges to seal. Repeat with remaining dough and roll both logs in the rest of the cinnamon-sugar mixture. Wrap in plastic wrap and chill – at least 4 and up to 24 hours.

Preheat oven to 375 degrees. Cut rolls into ¼-inch slices. Place on ungreased cookie sheet and bake for 8 to 10 minutes. Let set on cookie sheet 1 minute before removing to wire rack to finish cooling.

Mexican Short Ribs

4 pounds short ribs
2 tablespoons cumin
2 tablespoons chili powder
2 teaspoons oregano
½ teaspoon pepper
1 onion, chopped
3 cups salsa
½ cup red wine vinegar
2 teaspoons minced garlic

Preheat oven to 450 degrees. Combine cumin, chili powder, oregano and pepper and rub onto ribs. Place ribs in 13 x 9-inch pan and bake, covered for 1 hour. Pour off fat and reduce oven to 350 degrees. Sprinkle onion over ribs. Combine salsa, vinegar and garlic. Pour sauce over ribs and cover again. Bake for another hour.

Chinese Style Bean Salad


Easy
1 cup canned green beans
1 cup canned wax beans
2 tablespoons minced red onion
2 tablespoons red wine vinegar
2 tablespoons water
½ cup canned red kidney beans
1 tablespoon lemon juice
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
Salt and pepper to taste

In a small sauce pan, combine the green beans, wax beans, red onion, vinegar and water.
Bring to a boil and simmer for 5 to 10 minutes. Add other ingredients and mix well.
Cool, cover and refrigerate until chilled.

Rice Krispies Chicken Casserole

Yet another great use of Shabbos leftovers…

2 cups cubed cooked chicken
1 cup cooked rice
1 teaspoon minced onion
1½ cups chicken soup
½ cup tofutti sour cream
¼ cup nondairy creamer
1 cup diced celery
¾ cup mayonnaise
1 teaspoon lemon juice
1 (4 ounce) can sliced water chestnuts

Topping:
½ stick (¼ cup) margarine, melted
1½ cups Rice Krispies

Preheat oven to 350 degrees. Combine all ingredients and pour into a greased 9 x 13-inch pan. Prepare topping and pour over mixture. Bake for 30 minutes.

Linguine with Artichokes

linguineartichoke
6 tablespoons olive oil
5 tablespoons butter
1 teaspoon flour
1 cup pareve chicken broth, heated
1 teaspoon minced garlic
2 teaspoons lemon juice
1/8 teaspoon pepper
1 (14 ounce) can artichoke hearts, drained
3 tablespoons grated Parmesan cheese
1 teaspoon capers
1 pound linguine
2 tablespoons olive oil
¼ teaspoon salt

In a large heavy skillet, heat 4 tablespoons olive oil over moderately low heat. Add 4 tablespoons butter and then the flour. Whisk together. Whisk in pareve chicken stock, stirring constantly. Add garlic, lemon juice and pepper. Keep stirring. Add artichoke hearts, 2 tablespoons cheese and capers. Cover and allow to cook for about 10 minutes. Cook linguine and drain. Combine remaining 2 tablespoons olive oil, cheese and butter. Toss linguine with artichoke mixture and then with olive oil, cheese and butter.

“Everything” Oatmeal Cookies

oatmealcookies
A great after-school or after-camp snack.

1¼ cups margarine, softened
1 cup sugar
1¼ cups brown sugar
2 eggs
1 teaspoon vanilla
⅓ cup crunchy peanut butter
1¼ cups flour
1 cup whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
1½ cups quick cooking oats
1¼ cups raisin bran cereal
1 cup chocolate chips

Preheat oven to 350 degrees. Cream together margarine and sugars until fluffy. Beat in eggs, vanilla and peanut butter. On low speed, add flours, baking soda and baking powder. Fold in the oats, raisin bran and chocolate chips. Mix well. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake for about 12 minutes. Let set briefly; then remove to wire rack to finish cooling.

Grilled Steaks with Rosemary Garlic Onion Marinade

grilled-steak
Serves 4

Another good one from our friend and reader Stacy Moses

2 tablespoons chopped fresh rosemary

4 medium cloves garlic, chopped

1 medium onion, chopped

1½ cups dry red wine
 (use a good one)
¼ cup olive oil

1 tablespoon Dijon mustard

Freshly ground black pepper
4 New York strip steaks, about 1-inch thick, 8 ounces each (see Kitchen Notes)

Sea salt or kosher salt
Marinate the steaks. Combine the first 7 ingredients in a 1-gallon zippered plastic food storage bag (or a glass baking dish large enough to hold steaks in a single layer). Add steaks, taking care to coat them with marinade on all sides. Seal bag and marinate steaks in the refrigerator for 8 hours, turning once.
Grill the steaks. Prepare grill. About 30 to 45 minutes before you’re ready to cook, remove steaks from marinade, pat dry with paper towels and let them come to room temperature. Discard marinade. When you’re ready to grill steaks, season them on both sides with salt and additional black pepper. Brush grill with oil and sear steaks over direct heat for about 4 minutes. You can rotate them a quarter turn halfway through if you want crosshatch grill marks—or not. Flip the steaks, using tongs (never pierce with a fork!) and grill on the second side for about 3 minutes, or until they reach desired doneness.
Transfer steaks to platter and tent with foil. Let steaks rest for about 5 minutes or so. Plate and serve.

Tuna Burgers

tuna-burger
1 tablespoon unseasoned rice-wine vinegar
Pinch of sugar
¼ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound sushi-grade tuna, very finely chopped
2 scallions, white and pale-green parts only, trimmed and minced
1 tablespoon soy sauce
1 teaspoon lemon zest
Canola oil, for cooking
½ bunch arugula
Wasabi Mayonnaise (recipe follows)

Place vinegar and sugar in a small bowl. Slowly whisk in 2 tablespoons olive oil until emulsified; season with salt and pepper. Set aside.

Place tuna, scallions, soy sauce, 2 tablespoons olive oil, the sesame oil, and lemon zest in a large bowl; season with salt and pepper. Using your hands, mix well. Form into six ½- inch thick patties.

Place a large nonstick skillet over medium heat. Add enough canola oil to coat. Add patties, and cook until medium-rare, 2 to 3 minutes per side.

Toss arugula with reserved dressing, divide among plates, and top each with a burger. Serve with wasabi mayonnaise.

Wasabi Mayonnaise

1 large egg, room temperature
2 teaspoons unseasoned rice-wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon fresh lime juice
1 piece (1-inch) ginger, peeled and grated
1 tablespoon wasabi paste
½ teaspoon soy sauce
¾ cup canola oil
Coarse salt

Pulse egg, vinegar, lemon and limejuices, ginger, wasabi, and soy sauce in a food processor to combine. With a machine running, slowly add oil until mixture is emulsified. Season with salt.