Lemon Cookies

credit: www.thedailygreen.com


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


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


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

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

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

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

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

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

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

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.

Grilled Burgers with Lemon Margarine

6 tablespoons (¾ stick margarine), room temperature
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh Italian parsley
1 teaspoon finely grated lemon peel
1 teaspoon fresh lemon juice
1½ pounds ground beef (15% fat)
Vegetable oil (for brushing)
4 sesame seed hamburger buns
1 large tomato, thinly sliced crosswise
1 bunch arugula

Mix margarine, all herbs, lemon peel, and lemon juice in small bowl. Season with salt and pepper. Measure 1/3 cup herb margarine; transfer to sheet of plastic wrap (reserve remaining margarine in bowl for spreading on buns). Using plastic wrap as aid, form margarine into 3-inch long log; wrap plastic around to seal. Freeze until firm, about 30 minutes. Cut crosswise into 4 rounds. Flatten rounds into 2-inch diameter disks.

Divide meat into 4 equal pieces. Using damp hands, form each piece into a bowl. Using thumb, make deep wide indentation in center of each ball. Press 1 lemon-margarine round flatly into indentation, then press meat securely over butter to enclose.

Flatten each burger into 3½-inch diameter patty, leaving margarine rounds horizontally in center of each burger.

Do ahead: Herb margarine and burgers can be made 6 hours ahead. Place burgers on baking sheet, cover with plastic wrap, and chill. Cover and chill herb butter in bowl; bring to room temperature before continuing.

Brush barbecue rack with oil. Prepare barbecue (high heat). Sprinkle both sides of burgers with salt and pepper. Spread remaining margarine over cut sides of buns. Grill burgers until cooked through, 4 to 6 minutes per side. Grill buns until slightly charred, about 1 minute per side.

Place burgers on bun bottoms. Top with tomato slices and arugula leaves. Cover with bun tops and serve.

Pacific Northwest Grilled Cedar Planked Salmon

From the chef at Eden Tours

1- ⅜” X 7″ x 15″ cedar plank
2 – 4 pound salmon filet
Juice of 1 large lemon
1 clove of garlic, chopped
1 tablespoon butter
½ cup brown sugar
¼ to ½ teaspoon coarsely ground black pepper

Brush plank with olive oil. Melt the butter and add lemon juice garlic and pepper. Put salmon filet on plank brush with butter lemon juice mixture. Put cedar plank on hot grill on low heat or adjust for smoke, sprinkle with brown sugar. Baste every 5 to 10 minutes with lemon juice mixure and brown sugar. Cook about 20 minutes or until fish flakes.

Semolina Bread

Adapted from the Silver Palate Cookbook, this is the perfect bread to serve alongside a large salad or a minestrone soup.

2 teaspoons yeast
2 cups warm water
3 cups semolina flour
1 tablespoon salt
2 to 3 cups bread flour
2 tablespoons olive oil
3 to 4 tablespoons cornmeal
1 egg

Pour water over yeast in a bowl and allow yeast to proof. Add semolina flour and salt and stir well. Add 2 cups of bread flour and stir. Continue adding and kneading flour until dough is smooth and elastic. Pour olive oil over dough and turn to coat. Cover with towel and set aside until dough has tripled in bulk – about 2 hours.
Punch down dough, knead briefly and cover and let rise again until double.
Punch down the dough again, cut it into thirds, and shape each third into a thin loaf about 24 inches long. Sprinkle a baking sheet with 3 to 4 tablespoons cornmeal and arrange the loaves on the sheet leaving as much room between the loaves as possible. Cover and let rise for another 30 minutes.
Preheat oven to 425 degrees. Beat egg with 1 tablespoon water and brush on the loaves. Slash loaves decoratively on top with a sharp knife, making diagonal cuts.
Slide the baking sheet onto the middle rack of the oven and reduce heat to 375 degrees. Bake for 30 to 40 minutes, or until loaves are brown and sound hollow when thumped. Remove from oven and cool on wire rack.

The Best Minestrone Soup

This is the best minestrone soup I ever made!! I’m not bragging, I’m just telling you so you can enjoy it too. And not only is it the best, it’s really easy. You just throw everything into the pot. You can throw in other things you may have in your kitchen like zucchini, celery, spinach, cabbage…it’s a great way to use up leftover vegetables. And it goes perfectly with the semolina bread. We love this to break the fast.

You don’t have to follow my directions exactly but this is what I threw in:
1 small butternut squash, peeled and chopped
2 fennel bulbs, halved and sliced
½ pound green beans
1 (15 ounce) can chick peas, drained
1 (8 ounce) can corn, drained
4 carrots, chopped
2 (29 ounce) cans diced tomatoes
1 jalapeno, sliced
4 cups water
3 (32 ounce) boxes tomato soup
½ teaspoon pepper
1 (16 ounce) package spaghetti, broken in half
Grated parmesan cheese, if desired

Throw (or gently pour) everything into a large soup pot, except the pasta and the cheese. Bring to a boil, reduce heat and simmer until vegetables are soft – from ½ to 1 hour. Add pasta and cook until al dente – about 8 to 10 minutes. Pass the cheese.

Barbecued Chicken

This is a delicious (and embarrassingly easy) return to eating meat. I made it for Shabbos and when one of my guests asked for the recipe, I had to reveal its simplicity.

2 chickens, cut in 1/8th’s
2 cups barbecue sauce (I use Char-B-Que but you can use whatever you like or have)

Preheat oven to 350 degrees. Pour barbecue sauce over chicken and bake, uncovered, for about 2 hours, basting every 15 to 20 minutes. Cover and bake a little longer is you like the sauce to be really absorbed and the chicken to be falling over the bone…

Pasta with Eggplant, and Bell Pepper

1 1/4-pound eggplant, unpeeled, cut into 1 1/2-inch pieces
2 teaspoons salt
2 cups olive oil
4 large shallots, peeled, quartered
1 large red bell pepper
1/2 cup chopped pitted brine-cured black olives (such as Kalamata)
2 large garlic cloves, finely chopped
8 ounces rigatoni or other tubular pasta

Preheat oven to 400°F. Toss eggplant with 2 teaspoons salt in large bowl. Turn eggplant out onto paper towels and let drain 30 minutes. Pat eggplant dry.
Heat oil in heavy medium saucepan over medium-high heat. Working in batches, add eggplant to oil; cook until golden, turning occasionally, about 6 minutes per batch. Using slotted spoon, transfer to clean paper towels. Reserve 5 tablespoons eggplant frying oil. Toss shallots and whole bell pepper with 3 tablespoons reserved oil on large baking sheet. Roast until shallots are tender, turning occasionally, about 25 minutes. Place shallots and eggplant in large bowl. Continue roasting bell pepper until skin blackens, about 10 minutes. Wrap in plastic bag; let stand 10 minutes. Peel, core and seed pepper. Cut into thin strips lengthwise, then cut strips crosswise in half. Add bell pepper strips, olives and garlic to eggplant and shallots.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot. Add all vegetables and remaining 2 tablespoons reserved eggplant frying oil and toss over medium heat until heated through. Season with salt and pepper. Divide pasta among plates and serve.