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

Spinach Salad with Roasted Peppers and Feta Cheese

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

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


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

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

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


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.

Easy Blueberry Muffins


2 eggs
2/3 cup sugar
½ cup oil
3 cups flour
4 teaspoons baking powder
1 cup milk or non-dairy creamer
2 cups blueberries

Preheat oven to 400 degrees. Beat together eggs, sugar and oil. Stir in flour and baking powder. Add milk or non-dairy creamer and blueberries and gently stir. Fill greased or paper cup-lined muffin tins ¾ full. Sprinkle tops of muffins with sugar. Bake for 20 minutes.

White Zucchini Soup


2 onions, chopped
10-12 zucchini, unpeeled, cut into chunks
2-3 Yukon gold potatoes, peeled, cut into chunks
1 Hot House cucumber, peeled and seeded, cut into chunks
4-6 cups Pareve Chicken Stock (or chicken stock)
½ cup dill chopped

Sauté onions until soft. Add zucchini, potatoes and cucumbers with enough broth to cover ¾ of vegetables. Simmer until soft, about 20 minutes. Add dill and simmer for 10 minutes. Purée with blender or immersion blender.

The New American Burger

by Chef Shaya

This is a healthier and more flavorful twist on an American classic.

Yield: 4 burgers, or 8 sliders

½ lb ground chuck beef
½ lb ground veal or turkey
2 tsp tomato paste
1 medium onion, finely chopped
4 cloves garlic, crushed (you may use more if you like it more garlicky)
½ bunch fresh parsley, finely chopped
1 package white button or cremini mushrooms
2 tablespoons or more fine bulgur wheat (depending on mixture consistency)
2 teaspoon paprika (or if you like it a little spicy, you may use spicy paprika)
Salt, to taste
Black pepper, freshly ground, to taste
1-2 whole eggs
Vegetable or Blended Olive Oil

1. Combine ground meats into a large bowl.
2. Add to the meat the tomato paste, onion, garlic, parsley, paprika, and pepper.
3. Wipe mushrooms with a damp paper towel, and chop into quarters. Season with some salt and pepper, allowing the salt to extract some of the liquid from the mushrooms.
4. Heat oil in a wide, shallow skillet with some oil until hot.
5. Just as the oil begins to shimmer, add the chopped mushrooms and allow them to release their liquid.
6. Cook mushrooms until they’ve browned, and remove to a cutting board.
7. Once the mushrooms have slightly cooled, roughly chop them into a fine, tartar-like consistency. Add to the bowl with the meat.
8. With clean hands (make sure to take off any rings), begin to incorporate all the ingredients into the bowl. Be careful not to overwork the meat, just enough to begin to combine all the ingredients.
9. Once the ingredients have incorporated, add first one whole egg and once again, combine the egg with the meat. If the consistency of the meat seems too “dry,” add the second egg and combine. The eggs will help to bind the meat and other ingredients together.
10. At this point, sprinkle in the fine bulgur wheat and combine with your hands. It’s important to be able to feel the texture, as the bulgur wheat absorbs any excess liquid and helps to bind the ingredients together. Continue to add the fine bulgur wheat in small amounts until you reach the correct consistency. When formed into a ball, the meat mixture should stick to itself and hold together without being excessively moist. If it’s too dry and brittle, it may fall apart and you may need to add an additional egg. If it’s too moist, let the ingredients sit for a while longer, allowing the bulgur to absorb the excess liquid and add more bulgur wheat if necessary.
11. Portion out either 4 regular size burgers, or 8 slider burgers. With each portion of meat, pass the meat from hand to hand, forming a ball. Once the ball is formed, flatten it out into a patty shape in between your hands.
12. Set aside the patties on a plate for when you’re ready to grill.
13. Once your grill is hot and brushed with oil, place the patties on the grill, and allow to cook for about 3-6 minutes on each side, depending on how well-done you prefer your burgers. Keep in mind that the slider burgers will cook slightly faster than the regular size patties.
14. Serve with grilled burger buns or English muffins and the typical additions of lettuce, tomato, raw and/or grilled onions and various condiments.

Greek Potato Chicken

1 (4 pound) chicken, cut into 1/8th’s
6 idaho potatoes, cut in 1 inch pieces
1 large red onion, sliced
4 garlic cloves, halved
¾ cup chicken broth
¾ cup olive oil
2/3 cup fresh lemon juice
2 teaspoons dried oregano
Salt and pepper

Heat oven to 375 degrees.
Put potatoes and ½ onion on the bottom of a large baking sheet with 1 inch sides. Do not layer. Put chicken on top, Add garlic and pour broth over chicken. Whisk the rest of the ingredients and pour over the top. Bake 1 hour 15 minutes. If there is too much liquid and potatoes do not roast completely, take the fully cooked chicken off the baking sheet and continue to roast the potatoes until crispy.

Pasta with Feta Cheese and Spinach


2 teaspoons minced garlic
2 tablespoons olive oil
1 pound fresh spinach
4 ounces feta cheese, crumbled
1 roasted red pepper, cut into strips (optional)
2 (16 ounce) packages pasta of your choice (better with something like shells than something like spaghetti)

In a medium-sized saucepan over a medium heat, sauté the garlic in the oil. Add the spinach and continue sautéing until moisture has evaporated. In the meantime cook and drain the pasta. Toss immediately with the spinach, feta cheese and roasted red peppers, if using.

Pumpkin Bars


This recipe is adapted from one sent to me by my friend, Adi Werthman.

4 eggs
1-1/2 cups sugar
1 cup oil
1 (15 ounce) can pumpkin
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda

1 (8 ounce) package tofutti cream cheese
½ cup margarine, at room temperature
2 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. Beat together eggs, sugar, oil and pumpkin. Add dry ingredients and mix until thoroughly combined. Pour batter into a greased 9 x 13-inch pan. Bake for 30 minutes. Cool on wire rack before frosting.
For icing, combine all ingredients and beat on low speed until well combined. Spread on bars.

Roasted Tomato White Fennel Fish

1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
3 tablespoons good olive oil
1 teaspoon minced garlic
28 ounces canned plum tomatoes, drained
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons chicken stock (pareve)
2 tablespoons good dry white wine
¼ cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted margarine
4 (1-inch thick) flounder fillets (about 2 ½ pounds)
Fresh basil leaves

For the sauce, cook the onions and fennel in the oil in a large sauté pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork. Add the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and margarine and cook for 1 minute more.

Brush the fillet with olive oil, and sprinkle with salt and pepper. Cook in a 350 degree oven for 10 minutes. Do not overcook. Place the sauce on the bottom of a plate, arrange the flounder on top, and garnish with basil leaves. Serve hot or at room temperature. The sauce is best made two days in advance and stored in the refrigerator.

Maple and Herb Glazed Chicken


Recipe by Myra Kornfeld, “Chef Confidential” and “The Healthy Hedonist”

Serves: 4
1 (3 to 4 pound) whole chicken, rinsed and patted dry
Freshly ground black pepper
½ cup pure maple syrup (not pancake syrup)
½ cup fresh orange juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
¼ teaspoon cayenne pepper
1 teaspoon salt, plus more to taste

Preheat oven to 400 degrees. Set chicken on a cutting board, breast side down. Using kitchen shears, cut along both sides on the backbone and remove it (the back bone can be frozen to make chicken broth later). Flip chicken over and press down on breast to flatten. Sprinkle generously with black pepper. Transfer to a baking dish. In a small saucepan, whisk together maple syrup, orange juice, mustard oil, thyme, cayenne pepper and salt. Simmer over medium heat until thickened, about 5 minutes. Pour mixture evenly over chicken. Roast chicken, basting occasionally with pan juices, until a thermometer inserted in the deepest part of the thigh registers 170-175 degrees, about 50 minutes. If necessary, add water to pan to prevent juices from burning. Allow chicken to rest for a few minutes, then cut into pieces. Season to taste with salt and pepper.

Note: I make this with chicken already cut in pieces and it comes out great.

Low-Fat Oatmeal Chocolate Chip Cookies


Auntie Cassi’s famous cookies, requested by all who come to stay with her.

2 tablespoons canola oil
2 tablespoons margarine
1 cup brown sugar
Blend together

Add and blend:
1 egg
½ cup apple sauce
1 teaspoon vanilla

Add and blend:
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Add and blend:
1 ½ cups white flour

Mix in:
2 cups rolled oats
6 ounces chocolate chip

Drop onto cookie sheets and bake at 350 degrees for 10 minutes. If you bake two sheets at the same time, switch top and bottom racks after 5 minutes. Great warm, fresh and right out of the freezer. I like to eat these out of the freezer and the recipe can be doubled.

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.