Honey-Soy Sauce Salmon

1 salmon, filleted
2 teaspoons granulated garlic
2 teaspoons ginger
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons sesame seeds
2 stalks scallions, diced

Preheat oven to broiling. Place fillets on greased baking sheet. Sprinkle with spices; then pour soy sauce over fish. Spread honey over both fillets. Broil for 5 to 7 minutes. Reduce heat to 400 degrees and bake for 20 minutes more. In the last 5 minutes, sprinkle with sesame seeds and scallions. Serve warm or at room temperature.

Potatoes with Pesto, A Slight Variation


8 potatoes, peeled and cut into chunks
Water to cover
2 tablespoons olive oil
1 (6.3 ounce) jar pesto

Place potatoes and water in a pot and bring to a boil. Reduce heat and simmer for 25 minutes. Drain. In the meantime, preheat oven to 400 degrees. Toss warm potatoes with olive oil and place in a roasting pan. Roast for 10 minutes. Remove from oven and toss with pesto.

Tomato Soup with Rice


2 tablespoons olive oil
1 onion, diced
4 carrots, chopped,
4 stalks celery, chopped
4 fresh tomatoes, chopped
4 (32 ounce) boxes creamy tomato broth
1 heaping teaspoon basil
1 heaping teaspoon oregano
½ teaspoon pepper
2 cups cooked rice
sour cream, if desired

In a large stock pot over a medium heat, sauté the onion in the oil. When slightly softened, add carrots and celery and sauté for 5 minutes. Add tomatoes and cook for 2 minutes more. Pour tomato broth and spices and bring to a boil. Reduce heat and simmer for about 30 minutes to allow vegetables to soften and flavors to blend. Stir in rice and serve. Garnish with sour cream, if using.

Date Squares


2-1/2 cups pitted dates (about 1-1/4 pounds)
2/3 cup brown sugar
1 cup water
1 teaspoon vanilla
1-1/2 cups flour
1-1/2 cups oatmeal
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup (2 sticks) margarine, cold and cut into chunks

Preheat oven to 350 degrees. Combine dates, 2/3 cups brown sugar, water and vanilla in a small saucepan. Bring to simmer over medium heat. Cook until softened, about 3 minutes. Place flour, oatmeal, 1cup brown sugar, baking soda and cinnamon in work bowl of food processor. Combine. Add chunks of margarine, pulsing until mixture is crumbly. Pat 1/2 mixture onto bottom of lightly greased 9-inch square baking pan. Cover with date mixture, spreading evenly. Top with remaining crumb mixture. Bake until golden, 30 to 40 minutes. Cool and then refrigerate.

Vegetarian Shiitake Mushroom and Tofu Soup


Serves 4
4 ounces rice noodles
1 tablespoon vegetable oil
1 package (18 ounces) firm silken tofu, cut into 1-in cubes
1 garlic clove, minced
2 teaspoon minced fresh ginger
1 cup stemmed and sliced shiitake mushrooms
1 quart reduced-sodium pareve chicken broth or vegetable broth
2 cups chopped napa cabbage
½ cup cilantro leaves
½ cup sliced green onions
4 teaspoons soy sauce

1. Cook rice noodles according to package direction. Drain and set aside.
2. Meanwhile, heat oil in a large pot over medium heat. Add tofu, cook until browned, 2 minutes. Add garlic and ginger and cook about 2 minutes. Add mushrooms, broth, and cabbage and simmer 5 minutes. Stir in reserved noodles. Ladle soup into bowls and add cilantro, onions and soy sauce.

Lime and Honey-Glazed Salmon with Basmati and Broccolini


4 servings
¼ cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
¾ cup sliced shallots (about 3 large)
1 ½ cups basmati rice (9 to 10 ounces)
3 1/3 cups (or more) low-salt pareve chicken broth
4 (5-to-6-ounce) skinless salmon fillets
1 bunch broccolini, bottom inch trimmed, stalks separated if necessary

Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro and soy sauce in a small bowl, set aside.
Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 4 ¼ cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by ¼ cupfuls if dry).

Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.

Veal Chops or Cutlets with Champagne Tarragon Cream Sauce


Salt and freshly ground black pepper
1 tablespoon olive oil
6 veal chops or cutlets (about 5 ounces each)
1/4 cup chopped shallots
2 teaspoons dried thyme
1 teaspoon dried tarragon
1 cup sparkling wine or dry Champagne
1 tablespoon all-purpose flour
1 cup pareve milk or soymilk

Heat oil in a large skillet over medium-high heat. Season veal with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove veal from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into pareve milk and add to pan. Return veal to pan and simmer 3 to 5 minutes, until veal is cooked through and sauce thickens.

*You can add shiitake mushrooms to this. Slice them and cook them with the shallots until soft.

Broccoli-Mushroom Noodle Kugel

1 (32 ounce) bag frozen broccoli, defrosted
1 (32 ounce) box Portobello mushroom soup
1 (14 ounce) can mushroom pieces, drained
2 (10 ounce) bags egg noodles, cooked and drained
4 eggs
½ cup Panko or other bread crumbs
2 tablespoons margarine, broken up into small pieces

Preheat oven to 350 degrees. Combine first 5 ingredients and mix well. Pour into 9 x 13-inch pan. Sprinkle with bread crumbs and dot with margarine. Bake for 45 minutes to 1 hour.

Trout with Tomatoes, Onions and Garlic

1/3 cup olive oil
1 onion, chopped
2 carrots, thinly sliced
2 teaspoons minced garlic
1 cup white wine
1 (29 ounce) can diced tomatoes, drained
1 cup water
Salt and pepper to taste
6 trout fillets, skin on

In a large frying pan, heat the olive oil over a medium heat. Add the onion, carrots and garlic and sauté for about 10 minutes. Stir in wine and cook for about 15 minutes more until a lot of the wine has evaporated. Stir in the tomatoes, water, salt and pepper. Simmer, uncovered for about 15 minutes, stirring frequently. Add fillets and immerse in the sauce. Simmer for about 20 minutes more, flipping the fillets halfway through, until thoroughly cooked. Serve with rice or couscous.

Alphabet Soup with Meatballs


I don’t know if this qualifies for Cooking with Kids; it certainly qualifies for Eating with Kids!

1 egg
¼ teaspoon granulated garlic
¼ teaspoon oregano
¼ teaspoon basil
1/8 teaspoon pepper
1 pound lean ground beef
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 potatoes, chopped
1 tablespoon olive oil
1 teaspoon minced garlic
2 (32 ounce) boxes pareve or regular chicken broth
1 (29 ounce) can whole tomatoes
1 (6 ounce) can tomato paste
1 cup uncooked alphabet pasta

Combine first 5 ingredients and shape into small balls. Brown in a small frying pan over medium heat. Set aside.
In a large Dutch oven or stockpot, sauté the onion, celery, carrots and potatoes in the oil for about 5 minutes. Add garlic and sauté for 1 minute more. Add the broth, tomatoes and tomato paste and bring to a boil. Add pasta and cook for about 5 minutes. Drop in meatballs and reduce heat. Simmer, uncovered for about 15 to 20 minutes.

Fudgy Brownies


These are the best brownies ever (even better than Duncan Hines!) – except perhaps for the contest winners!

1 cup (2 sticks) margarine, softened
5 ounces unsweetened chocolate, chopped
2 cups sugar
4 eggs
1 cups flour
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease a 9-inch square pan.
Melt margarine and chocolate together over low heat. Cool to lukewarm and stir in sugar. In a separate bowl, beat the eggs, then fold in the cooled chocolate mixture. Fold in flour until just incorporated, being careful not to overmix. Stir in chocolate chips. Pour into prepared pan and bake for 45 to 50 minutes. Do not overbake.

Easy Turkey Chili


Vegetable Cooking Spray
1 cup chopped onion
3 cloves garlic, minced
1 cup water
½ cup diced green bell pepper
2 tablespoons chili powder
1½ teaspoons ground cumin
2 (14½-ounce) cans no-salt-added, stewed tomatoes, undrained
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can garbanzo beans, drained
2 cups leftover turkey, shredded or cut in chunks
¼ cup pareve tofutti sour cream

Coat a Dutch oven with cooking spray, place over medium heat until hot. Add water and next 6 ingredients, bring to a boil. Reduce heat, simmer, uncovered, 30 minutes. Add turkey and heat through. Ladle into individual soup bowls, top with tofutti sour cream. Yield: 1½ quarts.

Basil Pesto Salad with Turkey

2 cups leftover turkey, shredded or cubed
¼ cup pine nuts (optional)

1 – 2 cups fresh basil leaves
4 garlic cloves, minced
1 cup olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar

Blend all ingredients except turkey in blender to make a basil/pesto dressing. Pour ½ of dressing on turkey and marinate.

For salad

10 grape tomatoes
1 head arrugula
Other lettuce of choice
1 can hearts of palm
3 scallions
Put salad ingredients together. Toss with the turkey in the pesto right before serving. Add more dressing as needed. Be careful not to overdress, it gets soggy.

Vegetarian or Chicken or Turkey Pot Stickers

8 oz. Ground Chicken, Turkey, or Vegetarian Ground Meat
2 tablespoons Soy Sauce
1 tablespoon Ginger, grated
1 tablespoon Scallions, chopped
1 tablespoon basil leaves, chopped
½ teaspoon kosher salt
½ teaspoon minced garlic
¼ teaspoon ground white pepper
1 package won ton wrappers
2 tablespoons vegetable oil

For the Filling: Combine all ingredients in a food processor. Puree until smooth. Brush wonton wrappers lightly with water on 1 side. Place about 2 teaspoons of filling in the center of each wrapper. Fold the wrapper around the filling, pressing to seal the filling.

In a large skillet, heat oil over medium heat until hot. Place pot stickers in the skillet and brown on both sides. Remove and serve with dipping sauce.

Dipping Sauce:
1 tablespoon lime juice or vinegar
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon fresh ginger, minced
¼ teaspoon cayenne pepper, or to taste
1 teaspoon sugar

Combine all ingredients and mix to dissolve the sugar.

Cheese Tortellini with Spinach and Portobello Mushrooms

2 (1 pound) packages cheese tortellini, cooked and drained
2 tablespoons olive oil
1 red onion, chopped
2 teaspoons minced garlic
2 portobello mushrooms, sliced
2 packages fresh spinach
2 (26 ounce) jars marinara sauce

Heat oil over medium heat. Add onion and garlic and sauté until aroma fills the kitchen. Add mushrooms and continue. Add spinach and cook until moisture is eliminated. Stir in marinara sauce and simmer briefly. Mix cheese tortellini into sauce and serve.

One-Pot Ground Beef and Pasta Dinner

This is the best kind of dinner – hearty, delicious and all in one pot!

4 tablespoons oil
2 teaspoons minced garlic
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 jalapeno pepper, diced
2 pounds lean ground beef
2 (15 ounce) cans cream-style corn
2 (15 ounce) cans tomato sauce
1 (15 ounce) can sliced mushrooms
1 tablespoon chili powder
2 (10 ounce) bags egg noodles, cooked and drained

Heat oil over medium heat and sauté garlic, onion and peppers. Add ground beef and cook until meat is no longer pink. Stir in corn, sauce, mushrooms and chili powder. Simmer for 10 to 15 minutes. Stir in noodles and serve.

Vegetarian/Cheese Enchiladas

8 – 12 corn tortillas
1 (29 ounce) can enchilada sauce
1 (19 ounce) can black beans, drained
1 (19 ounce) can corn, drained
1 onion, diced
2 (8 ounce) packages shredded mozzarella or pizza cheese

Preheat oven to 350 degrees. In a 9 x 13 inch pan, place a thin layer of enchilada sauce and then a layer of tortillas. Mix together the beans, corn and onion and put half that mixture on top of the tortillas. Cover with ½ the remaining sauce and 1/3 to 2/3 package of cheese. Repeat with a second layer, finishing the beans, corn and onion and the sauce. Top with 1 package of cheese. Bake, uncovered, for 45 minutes to 1 hour. Serve with sour cream and guacamole.

Peanut Butter Chocolate Chip Cookies


3/4 cup (1-1/2 sticks) margarine, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1/2 teaspoon baking soda
2 cups (12 ounce package) semi-sweet chocolate chips

Preheat oven to 375 degrees. Beat together margarine, sugars and peanut butter until creamy. Beat in egg and vanilla. Gradually beat in flour and baking soda. Stir in chocolate chips.
Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake for 7 to 10 minutes or until edges are set. Let stand for a few minutes; then remove to wire racks to cool completely.

Traditional Meatballs

1 pound ground lean beef
1 pound ground turkey
2 tablespoons brown sugar
1 tablespoon lemon juice
½ teaspoon ground mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon ground pepper
1 teaspoon fish-free Worcestershire sauce
2 eggs
1 onion, chopped fine
1 cup bread crumbs
½ cup ketchup
2 jars favorite marinara sauce

Gently mix together all ingredients except the marinara sauce. Heat marinara sauce over low flame. Form meat mixture into small (about golf ball size) balls but do not overwork the meat. Place into the warmed marinara sauce. Increase the heat to medium and bring the sauce to a gentle boil. Cover the pot and reduce the heat to simmer. Simmer for approximately 1 hour. Serve over spaghetti, rice, or plain.

Use leftovers in Pizza Pouches recipe.