Crispy Cinnamon Chicken
Coconut Rice with Toasted Nuts
Asian Broccoli
Green Beans with Peanuts
Chocolate Decadence
Roasted Peppers and Anchovies
Chutney Chicken Salad
Sesame Spinach
Hermits Again
(7 votes, average: 3.29 out of 5)
Loading ...2 chickens, cut in 1/8th’s
1-1/2 cups cornflake crumbs
3 tablespoons brown sugar
1 tablespoon cinnamon
1 cup soy milk mixed with 1 teaspoon vinegar
Preheat oven to 400 degrees. Place cornflakes crumbs, brown sugar and cinnamon in large, sturdy Ziploc bag (the freezer ones work nicely). Shake to combine. Pour soy milk-vinegar mixture into a bowl. Dip each chicken piece into soy milk; then add to bag. Every 3 pieces or so, close bag and shake to coat chicken with crumbs. Place in pan and bake for about 1 hour.
(14 votes, average: 2.86 out of 5) Loading ...
credit: kalyns kitchen
Adapted from a recipe in Martha Stewart’s Everyday Food
1 pound green beans, trimmed
1 tablespoon oil
½ teaspoon kosher salt
¼ teaspoon pepper
2 teaspoons soy sauce
¼ teaspoon minced fresh ginger
½ teaspoon lemon juice
½ teaspoon brown sugar
¼ cup unsalted peanuts
¼ cup chopped cilantro
Preheat oven to 450 degrees. Toss beans with oil, salt and pepper and place on baking sheet or in roasting pan. Roast for about 15 minutes, turning halfway through. Whisk together soy sauce, ginger, lemon juice and sugar and mix into beans. Add peanuts and cilantro.
(3 votes, average: 3.33 out of 5) Loading ... Easy
This actually isn’t much of a recipe but it tastes so good I couldn’t leave it out.
Jarred or canned roasted red peppers, drained
Canned whole anchovies, drained
Lay out flat the number of red peppers you want to use. Top each one with a whole anchovy laid flat. Let sit at room temperature for 30 minutes to allow flavors to blend.
Serve.
(1 votes, average: 5.00 out of 5) Loading ...For salad:
1 small onion, diced
4 teaspoons lime juice
2 teaspoons curry
¼ teaspoon granulated garlic
4 skinless, boneless chicken breast halves
6 cups mixed salad greens, torn
1 cucumber, chopped
1 carrot, cut into strips
1 red pepper, cut into thin strips
½ jicama, cut into thin strips
For dressing:
¼ cup rice vinegar
3 tablespoons chutney
1 tablespoon Dijon mustard
2 teaspoons sugar
½ teaspoon minced garlic
Dash pepper
2 tablespoons olive oil
Process onion, lime juice, curry and garlic until a paste is formed. Rub on each side of chicken breasts, cover and chill for ½ hour. Grill or broil chicken on a lightly greased rack for 12 to 15 minutes, turning halfway. Cool and cut into pieces. Toss together the greens, cucumber, carrot, pepper and jicama. Whisk together the rice vinegar, chutney, mustard, sugar, garlic and pepper (or use a hand blender). Whisk in olive oil to emulsify. Toss with salad and serve.
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credit: simplyrecipes.com
Easy
2 (10 ounce) packages fresh spinach
3 to 4 tablespoons sesame oil
½ teaspoon crushed red pepper flakes
2 teaspoons minced garlic
1 tablespoon sesame seeds
Dash salt
In a large frying pan over a medium heat, sauté the red pepper flakes in the sesame oil. Add the garlic and sesame seeds and continue sautéing until browned – 3 to 4 minutes. Add the spinach and stir frequently to blend the flavors and keep it from burning. When just wilted, remove from heat and sprinkle with salt. Drain and chill. Serve cold or at room temperature.
(2 votes, average: 5.00 out of 5) Loading ...
credit: maryjanesfarm.com
I have my favorite hermit recipe but I am always open to trying more.
¾ cup margarine
¾ cup brown sugar
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon cloves
¼ teaspoon nutmeg
¼ cup brewed coffee, cooled
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1 cup raisins
1 cup chopped pecans
Preheat oven to 375 degrees. Cream together margarine and brown sugar. Add
cinnamon, baking soda, cloves and nutmeg and continue beating. Beat in coffee, egg and
vanilla. On low speed, add flour, raisins and nuts. Drop by rounded tablespoons onto
ungreased cookie sheets. Bake for 8 to 10 minutes. Remove to wire racks to cool.
(2 votes, average: 3.00 out of 5) Loading ...Roasted Eggplant Soup
Roasted Chicken with Smoky Orange Sauce
Smashed Potatoes with Pareve Sour Cream and Chives
Blondies with Coconut, Nuts and Chocolate
Spinach Salad with Imitation Bacon Vinaigrette
Lamb Chops with Curried Pears
Roasted Asparagus with Balsamic Soy Browned Pareve Butter
Mocha Silk Pie
(No Ratings Yet) Loading ...
Adapted from The Smitten Kitch
Serves 8
6 medium tomatoes, halved
2 large eggplant (about 3 pounds), halved lengthwise
2 onions, halved
10 large garlic cloves, peeled
4 tablespoons olive oil
2 tablespoon chopped fresh thyme or 2 teaspoons dried
8 cups chicken stock or vegetable broth
¼-1/2 cup pareve cream or soy milk (you can add more to taste, or skip this entirely)
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon crushed red pepper (or less if you do not like any spice)
Garnish: tofutti sour cream and scallions
Preheat oven to 400°F. Arrange tomatoes, eggplant, onion and garlic on a large baking sheet. Brush or drizzle vegetables with oil then roast them for 20 minutes, pausing only to remove the garlic cloves and returning the pans to the oven for another 25 minutes, until the remaining vegetables are tender and brown in spots. Remove from oven and scoop eggplant from skin into a heavy, large saucepan or soup pot. Add the rest of the vegetables, the thyme, the cumin, coriander, crushed red pepper, and the chicken or vegetable stock and bring to a boil, then reduce to a simmer. Cook until onion is very tender, about 45 minutes to 1 hour. Cool slightly.
Working in batches, purée soup in blender until it is as smooth as you’d like it to be. (Or, if you have an immersion blender, you can do this in the pot.) Back in the pot, add the pareve cream and bring the soup back to a simmer. Season with salt and pepper. Garnish with some pareve tofutti sour cream.
(2 votes, average: 2.50 out of 5) Loading ...
It’s not easy to find a good gift. Especially for our husbands. What does he really need? What would he really enjoy? Based on a friend’s recommendation, on my husband’s last birthday, I sprung for the Nespresso CitiZ C110 Automatic/Programmable Coffee Espresso and Lungo Machine. Available through Amazon, these machines are super-easy and super-quick. And …
The weather is FINALLY getting warmer and Shavuot is almost here! The warm weather and dairy Shavuot meals provide the perfect excuse to pop the corks on the newest vintages of white and rosé wines. Most white and rosé wines should be consumed young, while they are fresh and crisp. Which means that when selecting a …
