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.

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.