Asian Burgers with Cabbage Relish and Chili Mayonnaise

asian-burger
3 cups finely shredded Napa cabbage
½ cup thinly sliced green onions, divided
3 tablespoons seasoned rice vinegar
4 teaspoons minced garlic
4 teaspoons fresh ginger, divided
1 tablespoon toasted sesame oil, divided
1½ teaspoons Asian chili garlic sauce, divided
¼ cup mayonnaise
1½ pounds ground beef
2 tablespoons soy sauce
4 hamburger buns, split

Heat grill to high – 450 to 550 degrees.

Mix cabbage, ¼ cup green onions, the vinegar, 1 teaspoon each garlic and ginger, 2 teaspoons sesame oil, and ½ teaspoon chili sauce in a large bowl. Set relish aside, stirring occasionally. In another bowl, mix mayonnaise with remaining 1 teaspoon chili sauce.

Combine beef, soy sauce, and remaining ¼ cup green onions, 1 tablespoon each garlic and ginger, and 1 teaspoon sesame oil. Shape into 4 patties, each about ½-inch thick.

Oil cooking grate. Grill burgers, covered, turning once – 7 to 8 minutes total for medium. In the final minutes, toast buns.

Spread bun bottoms with chili mayonnaise. Set burgers on buns. With a slotted spoon, put some cabbage relish on each. Serve with remaining relish.

Grilled Salmon with Cucumber Salad

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Sauce
1 cup plain whole-milk yogurt
1 tablespoon each chopped fresh dill
1 tablespoon extra-virgin olive oil
2 teaspoons lemon juice
About ¼ teaspoon kosher salt
⅛ teaspoon pepper

Cucumber Salad
½ pound Persian or English cucumbers
2 teaspoons chives, chopped
2 teaspoons flat-leaf parsley, chopped
1½ teaspoon minced shallot
2 teaspoons extra-virgin olive oil
¾ teaspoon lemon juice
⅛ teaspoon each kosher salt and pepper

Salmon and Serving
4 salmon fillets (each 5 to 6 oz., ½ to 1 inch thick) with skin
1 tablespoon olive oil
¼ teaspoon each kosher salt and pepper
Fresh sill sprigs

Make sauce: combine yogurt, dill, oil, lemon juice, salt, and pepper in a bowl. Cover and chill until used.

Heat grill to medium-high (about 450°).

Make salad: cut cucumbers lengthwise into paper-thin strips, preferably with a mandoline. Put in a bowl with herbs and shallot; chill until used. In another bowl, mix oil, lemon juice, salt and pepper; set dressing aside.

Prepare salmon: Rub all over with oil and sprinkle all over with salt and pepper. Fold a 12 by 20 inch sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime size holes through foil about 2 inches apart. Oil one side of foil.

Set foil with oiled side up on cooking grate. Set fillets slightly separated, skin side down, on foil. Grill, covered, until fish is barely cooked through, 7 to 12 minutes. With a wide spatula, slide fish from skin to a platter and tent with foil.

Discard any liquid from cucumber mixture in bowl, then quickly toss mixture with dressing and mound on fish. Garnish with fresh dill sprigs. Serve immediately with yogurt sauce.

Baked Beef and Beans

Easy
This is an easy mid-week dinner

1 pound ground beef
1 onion, chopped
½ green pepper, chopped
1 tablespoon oil
1 (15 ounce) can baked beans, undrained
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
⅓ cup barbecue sauce

Preheat oven to 375 degrees. In a large skillet, over medium-high heat, sauté meat, onion and pepper in the oil until beef is no longer pink. Drain off fat. Combine with remaining ingredients and pour into 3-quart baking dish. Cover and bake for 30 minutes. Uncover and bake an additional 20 minutes.

Tuna and White Bean Salad

tuna-whitebean-salad
This is the perfect summer lunch.

1 (15 ounce) can Northern or White Cannellini beans, drained
6-½ ounces solid white tuna in water, drained and broken into small flakes
1 teaspoon basil
½ cup minced scallions
1-½ tablespoons lemon juice
2 teaspoons red wine vinegar
½ cup oil
¼ teaspoon salt
¼ teaspoon pepper

Place beans in a bowl and add tuna, basil and scallions. Mix well. Combine lemon juice, red wine vinegar, oil, salt and pepper. Shake well. Pour over salad (You will not need all of the dressing – save for tomorrow’s lunch!) and toss gently.

Baked Spaghetti Pie

baked-spaghetti-pie
8 ounces angel hair pasta, cooked and drained
2 eggs
2 tablespoons butter, melted
4 tablespoons grated Parmesan cheese, divided
1 (10 ounce) package frozen chopped spinach, thawed and drained well
1 (12 ounce) container cottage cheese
1 cup marinara sauce
1 cup grated mozzarella or pizza cheese

Preheat oven to 350 degrees. Mix pasta with eggs, butter and 2 tablespoons of the Parmesan. Pat down into greased 10-inch round pizza pan (or other baking pan). Spread sauce over pasta almost to edge of pan. Mix together spinach, cottage cheese and remaining Parmesan and spoon atop sauce. Sprinkle mozzarella over all. Bake for about 15 minutes – until cheese is melted and, if your family is like mine, browned. Let stand briefly before cutting into wedges.

Creamy Lime Dessert

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Crust:
1 cup flour
½ cup chopped pecans
½ cup butter

Filling:
1 (14 ounce) can sweetened condensed milk
½ cup lime juice (Key or regular)
2 cups whipping cream (pareve whip if dairy is too hard to find)

Preheat oven to 350 degrees. Combine flour and nuts and cut in butter until small crumbs are form. Pat into bottom of ungreased 9-inch square pan. Bake for about 15 minutes. Cool completely. In a medium bowl, mix together condensed milk and lime juice. Beat whipping cream or pareve whip until stiff. Fold lime mixture into whip and mix gently. Pour over crust and refrigerate, covered – at least 2 hours and no longer than 2 days.

Penne Alla Puttanesca

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Don’t be afraid of the anchovy fillets in this dish; they add depth of flavor without any fishy taste. You may omit but try it and let us know what you think.

8 to 10 salt-packed anchovy fillets
Kosher Salt
6 tablespoons extra-virgin olive oil
½ medium red onion, cut into ¼-inch dice
4 cloves garlic, thinly sliced
1 ½ cups Pomi strained tomatoes, or other pureed tomatoes, simmered until reduced by half
1 ½ to 2 teaspoons hot red pepper flakes
1 pound penne
1 tablespoons salt-packed capers, rinsed and soaked overnight in cold water (change the water frequently)
1/3 cup pitted olives, coarsely chopped
1/3 cup coarsely chopped fresh Italian parsley
Freshly grated parmigiano-reggiano, for serving

Put the anchovies in a small bowl and set in the sink under a stream of cold running water for 20 minutes. Drain the anchovies, pat dry and coarsely chop them.

Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons of kosher salt.

Meanwhile, combine the oil, onion, garlic, and anchovies in another large pot and cook over medium heat, stirring, until the onion is lightly browned and the anchovies have broken down, about 5 minutes. Add the tomatoes and red pepper flakes and cook, stirring, until fragrant, about 3 minutes. Remove from the heat.

Drop the pasta into the boiling water and cook until just al dente. Drain, reserving ¾ cup of the pasta water.

Add the pasta and the reserved pasta water to the tomato mixture and stir and toss over medium heat until the pasta is well coated. Stir in the capers, olives, and parsley and serve immediately, with grated parmigiano on the side.

Blueberry Lemon Bread Recipe

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Submitted by my Aunt Carol and made by Laurie Levin

6 tablespoons butter
1 cup sugar
2 eggs
1 1/2 cup flour
1 teaspoon baking powder
dash salt
1/2 cup milk
rind of 1 lemon
1 cup blueberries
1/4 cup (approximately) sugar
Juice of lemon

Cream sugar and butter. Add eggs, one at a time, beating well. Mix flour, baking powder, and salt. Add flour mixture alternately with milk to egg, sugar, and butter mixture. Add grated rind of lemon. Carefully fold in blueberries. Bake in a loaf pan (sprayed with non-stick cooking spray) for 1 hour at 350 Degrees. Let cool for 5-10 minutes. Mix 1/4 cup sugar with juice of lemon. Pour over bread in pan. Let stand for 1/2 hour or so. Remove from pan.

Grilled Vegetable Panini

Roasted+Vegetable+Panini+500
Ingredients
1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces mozzarella cheese, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional

Directions
Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)

Heat Panini machine. Place sandwich on grates. Press top down and cook for approximately 3 – 5 minutes or until the sandwich is warmed throughout.

Basil Pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan
In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)

Slow Cooker Spiced Shredded Beef Brisket Sandwiches

1 cup beef broth
1 jar (8 ounces) hoisin sauce
¼ cup white vinegar
2 teaspoons Chinese five-spice powder
2 teaspoons garlic powder
2 ribs celery, cut into 2-inch long matchsticks
1 thin-cut beef brisket (2 pounds) well trimmed of excess fat
½ teaspoon black pepper
1 head bok choy, trimmed and thinly sliced
8 soft sandwich buns

Whisk beef broth, hoisin sauce, ½ cup water, vinegar, five-spice powder and garlic powder in a small bowl. Place celery and carrot strips in slow cooker bowl. Add the brisket (slicing in half to fit, if necessary); season on all sides with salt and pepper. Pour in beef broth mixture. Cover; cook for 5 hours on HIGH or 10 hours on LOW.

Remove meat to a cutting board. Cool slightly. Skim any fat off top of sauce in cooker and discard. Add bok choy to slow cooker and cook for 15 minutes on high.

Meanwhile, shred beef with two forks, cutting long pieces in half, if desired. Add back to slow cooker and stir to coat with sauce. Serve immediately with soft sandwich buns.

Italian Meat Loaf Patties

2 (12 ounce) packages broad or extra wide egg noodles, cooked, drained and mixed with 2 tablespoons margarine
2 (15 ounce) cans Hunt’s Sloppy Joe sauce
2 pounds lean ground beef
1 cup seasoned bread crumbs
2 eggs
½ onion, finely diced

Preheat oven to 375 degrees. Set aside half of sauce to brush on patties. Mix remaining sauce with ground beef, bread crumbs, eggs and onion. Form into patties and flatten. Place on a greased baking sheet and brush with reserved sauce. Bake for 30 minutes. Serve over noodles.

Eggplant Lasagna

1 recipe meat sauce (see spaghetti with meat sauce or use your own favorite recipe)
2 eggplants, cut into small chunks
2 eggs, beaten
1 cup bread crumbs
Oil for frying
1 (32 ounces) jar spaghetti sauce

Preheat oven to 350 degrees. Prepare meat sauce according to recipe of your choice. Toss eggplant chunks with beaten egg and then with bread crumbs. Heat oil in large skillet and fry eggplant until browned. Place thin layer of plain sauce along bottom of 9 x 13-9 inch pan. Add layer of 1/3 of the eggplant, then layer of ½ of the meat sauce. Repeat. Top with last 1/3 of the eggplant and cover with remaining plain sauce. Bake for 45 minutes.

Butterscotch Apple Crisp

butterscotch-apple-crisp
Easy

5 Granny Smith apples, sliced
¾ cup brown sugar
½ cup flour
½ cup oats
1 (3½ ounce) package butterscotch pudding mix
1 teaspoon cinnamon
½ cup margarine

Preheat oven to 350 degrees. Place apple slices along bottom of 9 x 13-inch pan. Combine other ingredients until coarse crumbs form. Sprinkle on top of apples and press down slightly. Bake for 50 – 60 minutes. Best served warm with vanilla ice cream

Bombay Sliders

Bombay Sliders With Garlic Curry Sauce

Ingredients

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.

Preparation

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.

Haitian Chicken

l

This is a delicious recipe from our beloved piano teacher Minda Fischer who happens to also be an amazing cook.
Serves 6

2 chickens cut in 1/8th’s
Juice of 4 limes
1 ½ tablespoons honey
1 teaspoon Dijon mustard
1 ½ tablespoons chili powder
Pinch of cayenne pepper
1 large clove garlic, minced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon paprika
2 tablespoons dried breadcrumbs
Chopped parsley

Arrange chicken pieces skin side down in a shallow baking dish. Combine all ingredients except breadcrumbs and parsley in a small bowl. Pour over chicken and marinate in the refrigerator covered for at least 4 hours or overnight.
Heat oven to 350 degrees. Bake chicken uncovered for 30 minutes, basting often. Turn chicken over, and bake for 30 more minutes and continue to baste. Heat broiler. Place chicken skin side down. Broil until brown (about 2 minutes). Turn chicken over, sprinkle with breadcrumbs and spoon some sauce over the chicken. Broil until crisp (about 2 more minutes). Sprinkle with parsley and serve.

Bartenura Gnocchi with Pesto or Homemade Marinara

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Bartenura Gnocchi

Prepare according to package instructions (Basically place cook in boiling salted water for 3-4 minutes).
Add sauce of your choice. Yum, easy, creamy, delicious and filling!

Pesto

2 cloves garlic, crushed
2 cups packed, coarsely chopped basil leaves
Coarse salt
1/4 tablespoon pine nuts
1/2 cup olive oil

In a food processor, blend the garlic, basil, pinch salt, and pine nuts into a paste. Gradually blend in olive oil; adjust seasoning.

Homemade Marinara Sauce:
10 vine-ripened tomatoes, cut in ½ inch pieces
4 shallots or 1 onion, chopped
3 cloves garlic, chopped
¼ cup olive oil
½ red pepper, chopped
¼ cup sun-dried tomatoes in oil, chopped
2 teaspoons kosher salt
2 tablespoons red wine
¼ cup fresh basil, chopped

Heat the olive oil over medium-high heat in a sauté pan. Add the onions and cook for 5 minutes. Add the red pepper and cook for 5 more minutes. Add the sun-dried tomatoes, garlic, and fresh tomatoes. Turn down the heat and cook for approximately 20 – 30 minutes until all vegetables are soft and blended. Add the kosher salt and red wine. Turn up the heat and boil the sauce for 2 minutes. Add the basil and turn off the heat and serve as a dipping sauce or add pasta and make into a meal.

This can be made 3 days in advance and kept in the refrigerator.

Snicker Doodles

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1 cup shortening or unsalted margarine
1½ cups sugar
2 eggs
2¾ cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Preheat oven to 375 degrees
In a medium bowl, cream together the shortening and 1½ cups sugar. Stir in the eggs. Sift together flour, baking soda, cream of tartar and salt. Stir into the creamed mixture until well blended.
In a small bowl, stir together the 2 tablespoons sugar the cinnamon. Roll dough into walnut sized balls, and then roll the balls in the cinnamon sugar mixture. Place them onto an ungreased cookie sheet about two inches apart.

Bake for 8 to 10 minutes. Cool and enjoy.
Makes about 3 dozen cookies.

Pizza Pockets

pizzapocket
Freeze these for up to a month for a quick microwaveable dinner.

1 16-ounce bag store-bought pizza dough
6 tablespoons fresh or jarred marinara sauce
6 store- bought turkey meatballs (use yesterday’s leftovers)
1 egg
1 teaspoon soy milk

How to :
1. Preheat oven to 375°F
2. Roll the dough out about ¼ inch thick. Cut into pieces for each muffin cup (you should get about 8-10 from 16 oz. of dough)
3. Grease a muffin tin. Line each cup with a piece of dough, letting the excess hang over the sides.
4. Fill each with 1 tablespoon of sauce and 1 meatball.
5. Gather each bit of excess dough up around the filling, pinching it together at the top.
6. Whisk the egg with the soy milk to make a wash. Brush it onto each pouch.
7. Bake until golden, 15 to 20 minutes

Tips :

Pinch off some pizza dough, hand your toddler a rolling pin, and watch him lock in

Pan-Fried Trout

trout
Easy

Ingredients

4 pieces trout, filleted
½ cup (8 ounces) butter (can use margarine to make it pareve)
1 teaspoon salt
2 teaspoons garlic
½ teaspoon pepper

Directions

Melt butter over medium heat in a frying pan. Add trout and sprinkle with spices. Cook for 5 minutes, flip and cook for 5 minutes more. Couldn’t be easier. Couldn’t be more delicious. Serves 8.

Fusilli with Eggplant

fusillieggplant

Ingredients

2 16-ounce eggplants, cut crosswise into ½-inch-thick slices
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
¾ cup pine nuts, toasted
¾ cup dried currants
½ cup drained capers
2 14 ½ -ounce cans diced tomatoes in juice

1 pound fusilli pasta
1 cup freshly grated parmesan cheese
½ cup chopped fresh basil

Preparation

Place eggplant slices on large rimmed baking sheet. Sprinkle with salt. Let stand 20 minutes. Turn eggplant slices over. Sprinkle with salt. Let stand 20 minutes longer. Rinse eggplant. Drain: pat dry with paper towels. Cut eggplant into ½-inch cubes. Set aside.
Heat olive oil in heavy large skillet over medium-high heat. Add onion and sauté until golden, about 4 minutes. Add garlic; sauté 1 minute. Add eggplant; sauté until tender, about 10 minutes. Stir in pine nuts, currants and capers; sauté 1 minute. Add tomatoes with juices; bring to simmer. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add eggplant mixture, ¼ cup cheese and basil. Toss to combine. Transfer to large bowl. Serve, passing remaining cheese separately.