Baked or Poached Salmon with Clementine Salsa

salmon-clementine
10 pieces salmon, skin removed, cut in 10 appetizer size pieces
3 cups water
½ cup white wine
2 tablespoons lemon juice
Salt to taste

In a large skillet with 3 inch sides, heat water, wine, lemon juice and about ¼ teaspoon of salt. Boil. Gently add salmon and reduce heat to a simmer. Poach salmon for approximately 5 minutes or until pink opaque. Do not overcook. (Alternatively, preheat the oven to 350 degrees. Sprinkle salmon with salt, a little white wine and lemon juice. Bake for approximately 10 to 12 minutes).

Serve with Clementine salsa.

Clementine Salsa
(Other fruit can be substituted mango, cantaloupe, or papaya)

6 Clementines, peeled and diced (about 1 ½ cups)
1 cup cherry tomatoes, quartered
½ cup red onion, finely diced
1 jalapeno (seeds and membranes removed), diced (optional)
¼ cup fresh cilantro, chopped
¼ cup fresh basil, chopped
3 tablespoons olive oil
2 tablespoons lime juice
Salt and pepper to taste

Mix all ingredients together. Can be made one day ahead. Serve over poached salmon.

Lamb Shoulder Roast with Roasted Garlic Sauce

Serves 8 Time 2¼ hours

Slather the meat with an aromatic herb and garlic oil, then roast with lots more garlic to season the velvety pan gravy.

Ingredients
5 garlic cloves, peeled, plus 1 head
Finely shredded zest of 2 lemons
½ cup fresh marjoram leaves, plus sprigs
1 tsp kosher salt and ground black pepper
3 tbsp olive oil
1 boned roast of lamb (about 4 lbs)
About 2½ cups reduced-sodium chicken broth
4 tsp cornstarch

Preparation
1. Preheat oven to 450°. In a food processor, whirl garlic cloves, zest, 1/3 cup marjoram leaves, and 1 tsp. each salt and pepper until minced. Blend in oil.
2. Remove any ties from lamb and open it up in a rimmed baking pan. Trim fat (leave a thin layer on the outside). Smear meat all over with marjoram mixture. Using kitchen twine, tie lamb crosswise at about 1 1/2-in. intervals and lengthwise once or twice to form a neat roast. Set in pan fat side up.
3. Roast lamb until browned, 20 to 25 minutes. Meanwhile, cut garlic head in half crosswise, set cut sides down on an oiled piece of foil, and seal foil into a package.
4. Reduce heat to 300°; set garlic next to meat in pan and bake until very soft when squeezed, 50 to 60 minutes; stir 1/2 to 1 cup broth into drippings if needed to prevent scorching. Let garlic cool. Cook meat until an instant-read thermometer inserted in thickest part reaches 130° for medium-rare.
5. Transfer lamb to a cutting board (save pan drippings for sauce); tent with foil.
6. Squeeze garlic from peels into a blender. Stir cornstarch with 1 1/2 cups broth until smooth; whisk into drippings, then purée in blender. Heat sauce in a saucepan, stirring, until boiling. Mince remaining marjoram and stir into sauce. Pour into a gravy boat.
7. Snip twine from lamb, then cut thickly crosswise. Spoon some sauce on top and garnish with marjoram sprigs. Serve remaining sauce on the side.

*Order ahead of time from your butcher.

Per Serving 682 cal, 53% (432 cal) from fat, 54g protein, 48g fat (19g sat), 5.8g carbo (0.7g fiber), 412mg sodium, 206mg chol.

Lasagna Rolls

lasagnarolls
Sauce:
2 tablespoons unsalted margarine
4 teaspoons all-purpose flour
1 1/4 cups milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Directions
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Cabot Reduced-Fat Butternut Squash Soup

butternut-squash-soup-curried-squash-seeds
Makes 4-6 servings
2 pounds butternut squash, peeled and cut into chunks
4 cups vegetable broth
1 cup sour cream (low-fat or regular)
1/2 cup cheese, grated
2 tablespoons salted butter
1/4 teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces

1. In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.

2. Remove from heat and let stand until slightly cooled; puree in batches in blender.

3. Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper.

4. Stir until heated through (do not allow to boil). Taste soup, adding sugar if squash was not particularly sweet. Serve sprinkled with chives.

Nutrition Analysis: Calories 168, Total Fat 10g, Saturated Fat 5g, Sodium 1073mg, Carbohydrates 14g, Dietary Fiber <1g, Protein 7g, Calcium 100mg

Pasta with Peppers

2 tablespoons olive oil
1 onion, chopped
2 teaspoons minced garlic
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon basil
1 teaspoon oregano
½ teaspoon pepper
1-1/2 bags (24ounces) pasta of your choice

Heat oil in a medium saucepan. Add onion, garlic and peppers and sauté until soft – 5 to 10 minutes. Stir in tomatoes, tomato paste and spices and simmer for an additional 10 minutes. Cook pasta according to package directions. Top with sauce. Serve with grated Parmesan cheese, if desired.

Wine suggestion: Goose Bay Sauvignon Blanc

Veal Meatloaf

1 tablespoon oil
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
½ pound mushrooms, sliced
2 pounds ground veal
2 cups bread crumbs, panko or regular
½ cup non-dairy creamer
2 eggs
2 tablespoons Dijon mustard
2 tablespoons ketchup
¼ teaspoon pepper

Preheat oven to 400 degrees. Heat oil in a medium-sized skillet and sauté onions, peppers and mushrooms until soft. Drain off oil and other liquid. Mix with remaining ingredients and shape into a large loaf. Place in a greased 9 x 13-inch baking or roasting pan. Bake for 15 minutes. Reduce heat to 350 degrees and bake for another 45 minutes to one hour, until center is no longer pink.
Serve with mashed potatoes.

Wine suggestion: Altoona Hills Cab-Merlot

Orange Chicken Stir-Fry

orange_chicken_1

1½ cups jasmine rice or long-grain white rice (10 to 11 ounces)
¾ cup orange juice
3 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons finely grated orange peel
2 tablespoons vegetable oil
1 small red onion, halved, thinly sliced
Pinch of dried crushed red pepper
1½ pounds chicken cutlets cut crosswise into ²/7-inch-wide strips
1 (8 ounces) package stringless sugar snap peas

Cook rice according to package directions. Cover to keep warm, set aside. Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl, until cornstarch dissolves. Mix in orange peel.
Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.

Wine suggestion:
Spicy: Binyamina Yoge Cabernet/Shiraz/Baron Herzog Contour
Sweet: Baron Herzog Contour
available at OnlineKosherWine.com

Salmon with Champagne Beurre Blanc

salmon-champagne-sauce

4 (5 ounce) pieces salmon fillet
1/3 cup minced shallot
¾ cup champagne
1 cup margarine
2 tablespoon lemon juice
Salt to taste

Preheat oven to 350 degrees. Sprinkle salmon with a little salt and 1 tablespoon of lemon juice. Bake for 15 minutes.

Heat shallots and champagne over medium heat until reduced to about 2 tablespoons. Whisk in small cubes of chilled margarine, several pieces at a time, whisking until margarine is completely incorporated before adding next batch. Do not let sauce simmer. Pour sauce through a fine sieve to remove solids (optional). Stir in 1 tablespoon lemon juice and add salt to taste.

Wine suggestion:
I just love the idea of using the Castel “C”
if that it is too expensive then I would suggest using the Goose Bay Pinot Gris or even less expensive the Teal Lake Chardonnay,
available at OnlineKosherWine.com.

Cornbread Muffins

corn-muffins

1 egg
1 tablespoon unsalted butter, melted
½ cup buttermilk (or yogurt)
¼ cup milk (not skim)
2 tablespoons sugar
½ white flour
½ cup cornmeal
½ teaspoon baking soda
1 teaspoon baking powder

In a small bowl, combine the first 5 ingredients. In larger bowl, combine the last 4. Gently fold the wet mixture into the dry ones. Divide batter equally into greased muffin cups or use paper liners. Bake the muffins at 400°F for 15 minutes.

Eggplant and Ricotta Pasta

1 (14 ounce) box of pasta, cooked according to the package instructions
2 tablespoons olive oil plus about 1 more Tablespoon
1 onion, finely chopped
Pinch of red pepper flakes
1 medium eggplant, peeled, and cut into 1-inch chunks, salt the eggplant and “sweat” it by letting it sit for 30 minutes, then rinse
Pinch of oregano
Salt and pepper to taste
1 28-ounce can plum tomatoes with juice
1 tablespoon honey
1 tablespoon lemon juice
1 cup ricotta cheese

In a deep pan, warm olive oil over medium heat. Add the onion and the red pepper flakes and cook for 5 minutes. Add the eggplant and a pinch or oregano, salt, pepper and a little more oil. Cook until the eggplant begins to soften. Cover, keeping the lid ajar, and cook for 15 minutes. Stir in the canned tomatoes with juices and the honey and lemon juice. Bring to a boil, then lower heat and simmer with lid ajar fro about 35 minutes. Add the cooked pasta. Serve with a scoop of ricotta cheese on top.

Chicken and Caramelized Onion Soup

1 tablespoon oil
2 onions, thinly sliced
2 (32 ounce) boxes chicken broth
1 (8 ounce) package shredded carrots
2 stalks celery, thinly sliced
½ teaspoon pepper
2 cups cooked chicken, cut into strips (another great use for leftovers!)
¾ cup uncooked pasta of your choice

Heat oil in a medium-sized skillet over a medium-high heat. Add the onions and lower heat. Cook for 10 to 15 minutes until caramelized. Remove from heat. Heat the broth, carrots, celery and pepper in a medium-sized stockpot. Bring to a boil and stir in pasta and chicken. Reduce heat only slightly and simmer until pasta is cooked – about 10 minutes. Stir in onions and serve.

Barbecued Chicken with Spaghetti

1 tablespoon oil
1 onion, chopped
1 pound spinach, chopped (if desired)
2 cups cooked chicken, cut into pieces (yet another use for leftovers)
4 cups barbecue sauce
1 pound spaghetti, cooked and drained

Heat the oil in a large skillet over a medium-high heat. Add onion and brown. Add spinach and continue cooking until wilted. Add chicken and sauce and simmer for 5 to 10 minutes. Mix with warm pasta and serve.

Wine suggestion: Ramon Cordova Rijoa from OnlineKosherWine.com

Spinach Salad with Roasted Peppers and Feta Cheese

Salad:
2 large bunches spinach
2 cups roasted red pepper strips
¼ cup toasted pecan pieces
1 cup feta cheese, crumbled

Dressing:
¼ cup white wine vinegar
3 teaspoons sugar
1 teaspoon basil
1 teaspoon paprika
1 teaspoon mustard
2 teaspoons minced garlic
½ cup oil
Salt and pepper to taste

Whisk together dressing ingredients until well combined (or use a hand blender). Toss with salad ingredients.

Applesauce Snacking Cake

applesauce-snackingcake

½ cup margarine, softened
1-3/4 cup sugar
2 eggs
¾ cup Glick’s applesauce
2 cups flour
3 tablespoons cocoa
1-1/2 teaspoons baking soda
½ teaspoon cinnamon
1-1/2 cups chocolate chips
½ cup walnut pieces
3 tablespoons sugar

Preheat oven to 350 degrees. Beat together margarine and sugar. Add eggs and applesauce until well-blended. On a low speed, beat in flour, cocoa, baking soda and cinnamon. Pour into a greased 9-inch square baking pan. Mix together chocolate chips, walnut pieces and sugar. Sprinkle over the top. Bake for 30 to 40 minutes.

Pumpkin Bread

1 ½ cups vegetable oil
6 eggs
1 cup water
1 (28 ounce) can pumpkin pie filling
5 ¼ cups flour
4 cups sugar
3 teaspoon baking soda
2 teaspoons salt
1 ½ teaspoon cinnamon
1 ½ teaspoon nutmeg

Line four loaf pans with parchment paper and spray with non-stick cooking spray. Mix oil, eggs, and water together. Add the rest of the ingredients. Place batter in the prepared pans. Bake for 1 hour.

Lentil Stew

LentilStew
2 tablespoons extra virgin olive oil
1 onion, chopped
½ cup canned chickpeas, drained
8 cups vegetable stock
4 cups water
3 garlic cloves, minced
3 tablespoons cilantro, finely chopped, divided
3 teaspoons kosher salt
4 celery stalks, chopped
4 tomatoes, chopped
1 cup yellow lentils, rinsed
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 cinnamon stick
½ teaspoon paprika
½ teaspoon turmeric
½ teaspoon ground ginger
¼ teaspoon ground pepper
1/8 teaspoon ground cloves
5 ounces orzo or spaghetti broken into pieces
½ cup pitted date, chopped
2 tablespoons flat leaf parsley, chopped
1 lemon, cut into wedges

Heat oil in a Dutch oven. Cook onions for 5 minutes. Add chickpeas, stock, and water and simmer until tender about 45 minutes. Mash garlic, 2 tablespoons cilantro, and salt into a paste. Add paste, celery tomatoes, lentils, tomato paste, lemon juice, and spices to pot. Simmer until lentils are tender, about 35 minutes.

Add pasta and dates and cook, stirring until pasta is cooked through, about 10 minutes. Stir in the last 1 T cilantro, and parsley. Garnish with extra parsley and serve with lemon wedges.

Vegetarian Chili Casserole with Cornbread Topping

chunky-chilli
Ingredients
1 tablespoon olive oil
4 carrots, chopped
2 stalks celery, chopped
1 onion, diced
2 teaspoons minced garlic
2 tablespoons chili powder
1 teaspoon cumin
1 (29 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can corn, drained
1 cup pareve chicken broth
½ cup chopped cilantro
1 (8-1/2 ounce) package corn bread mix

Preheat oven to 400 degrees. Sauté carrots, celery and onion in olive oil until soft – about 10 minutes. Stir in all remaining ingredients except corn bread mix and simmer for 15 minutes. Pour into 9 x 13-inch pan. Prepare corn bread mix according to package directions. Spread across top of chili and bake for 15 to 20 minutes until golden. Serve with guacamole and sour cream if desired.

Chicken and Spinach Soup with Noodles

chicken-noodle-soup

2 cups shredded carrots
1 onion, chopped
2 stalks celery, chopped
2 bunches spinach
4 quarts chicken broth
2 cups chopped cooked chicken
1 (12 ounce) package egg noodles, cooked and drained

In a large stock pot, heat all ingredients except noodles. Bring to a boil and reduce heat. Simmer for about 15 minutes. Add noodles and simmer an additional 3 to 4 minutes.